Ninja Foodi XL Pro Grill & Griddle Cookbook for Beginners: 75 Recipes to Grill, Sear, BBQ, Griddle, and Crisp 9781638787914, 9781638072942

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Grilled Cowboy Steak with Grilled Zucchini

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CONTENTS Introduction 1 The Ninja® Foodi® XL Pro Grill & Griddle 101 2 Grill & Griddle like a Pro 3 Breakfast & Brunch Blackberry Cheesecake Stuffed French Toast “Reuben” Hash and Sunny-Side Eggs Personal Breakfast Pizzas Confetti Birthday Cake Pancakes with Maple Frosting Open-Faced Huevos Rancheros Breakfast Sandwiches Grilled Breakfast Skewers Grilled Avocado Toast Chorizo and Avocado Salsa Breakfast Burrito 4 Sides & Snacks Bacon-Wrapped Jalapeño Poppers Charred Carrots with Honey-Dill Sauce Mango-Habanero Chicken Jerky Grilled Greek-Style Street Corn Spinach and Artichoke Arancini Grilled Citrus Cooler Fried Rice Blistered Garlicky Green Beans Grilled Halloumi Cheese with Pepper and Tomato Salsa Grilled Eggplant Caponata Bruschetta 5 Vegetarian / Plant-Based Mains Charred Summer Vegetable Pasta Salad Plant-Based Smash Burgers with Smoked Gouda and Sautéed Mushrooms Grilled Iceberg Wedge Salad with Blue Cheese Crispy Teriyaki Tofu with Sautéed Vegetables Grilled Vegetable Tacos with Mango Salsa Okonomiyaki with BBQ Sauce, Sriracha, and Mayonnaise Plant-Based Harissa Meatballs with Roast Dijon Cabbage and Garlic Aioli Plant-Based Bratwursts with Grilled Apple and Onion Slaw Crispy Seitan Gyros with Lemon-Dill Yogurt Marinated and Grilled Portobello Burgers with Avocado 6 Fish & Seafood Mains Crispy Fish “in Chips” Sandwich Balsamic Shiitake Mushrooms and Asparagus with Seared Scallops Grilled Tuna Steaks with Bok Choy

Swordfish Saltimbocca with Mediterranean Salad Everything Bagel-Spiced Salmon with Grilled Vegetables Cajun Shrimp and Sausage with Potatoes and Corn Crab and Shrimp Cakes Spiced Halibut with Grilled Mango and Pineapple Salsa Coconut Shrimp with Orange Sweet and Spicy Dipping Sauce New Haven–Style Grilled White Clam Pizza Jerk Mahi Mahi Tacos with Grilled Avocado Crema Miso-Ginger Salmon Burgers 7 Poultry Mains Greek-Style Chicken Legs with Warm Tzatziki Potato Salad Lemon Pepper Chicken Cutlets with Squash Sweet and Spicy Jerk Chicken Wings Middle Eastern–Style Chicken Pita Pockets Barbecue-Glazed Half Chicken Peruvian-Style Grilled Chicken Tandoori-Style Chicken, Griddled Naan, and Raita Honey-Garlic Chicken Cutlets with Grilled Baby Bok Choy Chicken Parm Pepperoni Pizzas Pull-Apart Vermont Chicken Sandwiches French Onion Chicken Bacon-Wrapped Chicken Tenders with Maple-Mustard Glaze 8 Beef, Pork & Lamb Mains Teriyaki-Marinated Skirt Steak with Grilled Onions Chimichurri Flank Steak Steak Fajitas Meatloaf Kofta Kebabs Honey Dijon and Herb-Crusted Rack of Lamb Hawaiian Kalua Pulled Pork Nachos Italian-Style Rubbed Twin Pork Tenderloins with Grilled Vegetable Medley Carne Asada Tortas Grilled Ribeye Steak with Blue Cheese Bread Crumbs Jalapeño Popper–Stuffed Burgers Chipotle Pork Chops with Grilled Corn Salad Hawaiian Marinated Pork Loin Grilled Cowboy Steak with Grilled Zucchini Grilled Harissa and Yogurt Lamb Chops Flank Steak Roulade with Spinach and Fontina Stuffing 9 Desserts Grilled Summer Peaches with Whipped Cinnamon Mascarpone Cinnamon Sugar Dessert Nachos Rocky Road Brownies

Easy Apple Crisp Dessert Pizza S’mores Dip Plantains Foster Grilled Pound Cake and Pineapple Towers Grilled Fruit Salad Measurement Conversions Cooking Time Charts About the Authors

INTRODUCTION AMERICANS LOVE TO GRILL. WHETHER IT’S OUTDOORS OVER gas or charcoal or on an indoor grill, on most weekends we grill steaks, seafood, poultry, fruit, and veggies to enjoy the taste of flavorful food cooked over high heat. But there are many challenges associated with this pastime. The weather often doesn’t cooperate, and in many parts of the country it’s impossible to grill most of the year. Who wants to be outside, standing over a hot grill, when it’s 100°F in the shade? And no one wants to be shivering uncontrollably in the snow when it’s 10°F, trying to grill the perfect steak. And let’s face it: Unless you’re a grill expert, the results are often disappointing. Food can often be overcooked or undercooked. It takes time to prepare and preheat outdoor grills, and the whole process with charcoal is messy. You have to deal with lighting the fire, getting the coals just right, and estimating the temperature. Enter the Ninja® Foodi® XL Pro Grill & Griddle, Ninja’s® most powerful grill yet (based on the Grill Grate’s direct heating element)! With the 500°F independently powered Grill Grate, Ninja’s® completely revolutionizing the indoor grilling game by giving you the direct, edge-to-edge high heat you need for steakhouse-style grilling— right on your countertop. It even unlocks flat-top BBQ griddling so you can cook foods other grills can’t. Harnessing the power from the grate, the flat-top BBQ Griddle gives you fast and even cooking with precise heat control so you can go beyond breakfast and make things you’d never expect from a grill. And for an outdoor cooking experience indoors, you can keep the hood up for direct, high-heat searing to lock in and boost flavors. This grill even air fries so you can enjoy all your fried favorites, guilt-free. Now you can grill, griddle, air-fry, and so much more, all in one convenient, family-sized appliance. You won’t believe some of the recipes you can make with the Ninja® Foodi® XL Pro Grill & Griddle! For instance, make the best crisp, browned, and juicy burgers you’ve ever had, like Jalapeño Popper–Stuffed Burgers, for example. Finish your meal with a Grilled Fruit Salad. Chimichurri Flank Steak is perfect for busy weeknight family meals, and Italian-Style Rubbed Twin Pork Tenderloins with Grilled Vegetable Medley is a delicious choice for weekend entertaining. You can even cook your favorite breakfast items with this appliance: “Reuben” Hash and Sunny-Side Eggs, anyone? And just imagine eating Charred Summer Vegetable Pasta Salad any day of the week. This cookbook will teach you exactly how to use this wonderful appliance, and you’ll get 75 recipes that were specifically developed for the Ninja® Foodi® XL Pro Grill & Griddle. With the tips and tricks you will find here, every recipe will turn out perfectly, and you will learn how to adapt your favorites to this appliance as well as how to create your own masterpieces. So, let’s learn how to use the Ninja® Foodi® XL Pro Grill & Griddle so you can start making fabulous food!

Jerk Mahi Mahi Tacos with Grilled Avocado Crema

1 The Ninja® Foodi® XL Pro Grill & Griddle 101 THE NINJA® FOODI® XL PRO GRILL & GRIDDLE WAS developed to make cooking as easy as possible, with high-heat steakhouse-style grilling, griddle searing, and so much more for endless meal options. It’s a versatile appliance that can replace many appliances in your kitchen. In this chapter, you’ll learn everything you need to know about the Ninja® Foodi® XL Pro Grill & Griddle so you can cook many kinds of delicious food with very little effort. We’ll cover every feature and function of the Ninja® Foodi® XL Pro Grill & Griddle so you feel completely comfortable using it.

GRILL, GRIDDLE—AND MUCH MORE There are several features built right into the Ninja® Foodi® XL Pro Grill & Griddle that make this appliance unique. The grill was developed to address the needs of busy cooks who just want to feed their families delicious and healthy food every day with as little fuss and mess as possible. It preheats to the perfect temperature every time, with no estimating or guessing. The pro-powered Grill Grate creates direct, even, edge-to-edge high heat without hot or cold spots so you can ensure your food is always evenly cooked. But because this grill has such a wide temperature range, you also get the versatility to air-crisp, bake, roast, broil, and even dehydrate all in one. You can use this appliance to grill fresh steaks and pork chops, of course, but you can also cook straight out of the freezer. You can BBQ griddle a noodle stir-fry, cheesesteaks, tacos, sandwiches, eggs, and bacon; roast a chicken or fish; air-fry French fries or chicken nuggets; bake a cake or pie; broil veggies and fish; and dehydrate fruits and jerky for snacks. This appliance has changed the grilling landscape so you can quickly and easily make your favorite delicious and satisfying recipes for any meal any day or night of the week. The Ninja® Foodi® XL Pro Grill & Griddle is great for entertaining, too. Has this ever happened to you? You plan a party, send out the invitations, devise a menu, shop for the ingredients—and then have to change your menu at the last minute because the day of the event dawns with a downpour. Now you can get the same delicious and flavorful results with this appliance as with an outdoor grill, and you don’t have to worry about the weather. The Ninja® Foodi® XL Pro Grill & Griddle is large enough to cook a 2-pound flank steak, 24 hot dogs, 6 fish fillets or pork chops, and 6 New York strip steaks. And you can cook the main dish and sides at the same time. No matter where food is placed on the grill or griddle, it will brown evenly and cook just the way you want it. You don’t have to constantly rearrange the food. And the large size makes it easy to cook for a crowd. The 500°F pro-powered Grill Grate’s direct, edge-to-edge high heat unlocks even more ways to cook indoors. When you cook with the hood open, that direct, high heat from the Grill Grate gives you intense searing to lock in flavors on leaner, more delicate foods like steak tips, kebabs, and veggies. When you drop the hood, you combine the power of the high-heat cooking surface with cyclonic air for all-around searing, crisping, melting, and faster cooking of thicker or frozen foods. No matter what you’re craving, the Ninja® Foodi® XL Pro Grill & Griddle gives you the versatility to cook all your favorite meals just how you like. Let’s look at the Ninja® Foodi® XL Pro Grill & Griddle more closely so you can feel comfortable using this wonderful appliance right out of the box.

THE FEATURES The Ninja® Foodi® XL Pro Grill & Griddle has many features that other indoor and outdoor grills do not. These include the enhanced performance of the pro-powered Grill Grate, the endless variety of cooking functions, and the XL capacity to feed a crowd. Best of all, you can serve family and friends perfectly cooked, crisp, tender, juicy, and char-grilled foods anytime with no fuss. 500°F Pro-Powered Grill Grate The Grill Grate is easy to place in the unit and is used every time you use the Ninja® Foodi® XL Pro Grill & Griddle. Independently powered and reaching temperatures up to 500°F, this Grill Grate’s direct, edge-to-edge high heat is exactly what you need for steakhouse-style grilling, griddle searing, and so much more. With the option to cook with the hood down or up, you can either keep the hood down to combine the high-heat grate with 500°F cyclonic air for all-around searing, crisping, and faster cooking, or keep the hood up for direct, intense, high-heat searing from the grate alone to lock in flavors. To insert the Grill Grate, position it in the front of the base so it hooks in, then press down on the back until it clicks into place. Flat-Top BBQ Griddle This appliance comes with a flat-top BBQ Griddle that is just like the type of surface short-order cooks use in restaurants. The flat-top BBQ Griddle lets you cook foods some other indoor grills can’t, like smash burgers, cheesesteak sandwiches, and even fried rice. The flat-top BBQ Griddle seamlessly interlocks with the Grill Grate to harness its direct high heat and spread it out evenly. Precise temperature controls allow fast, even cooking without hot or cold spots. With the flat-top BBQ Griddle, you can go beyond breakfast to cover all of your mealtime needs. To use the flat-top BBQ Griddle, first insert the Grill Grate, then place the BBQ Griddle on top so it sits flat. Air Fryer Crisper Basket One of the best things about the Ninja® Foodi® XL Pro Grill & Griddle is that it can also be used as an air fryer for guilt-free snacks and meals! This fabulous feature means you can make delicious French fries, chicken nuggets, fried fish, and onion rings with up to 75 percent less fat than deep frying (tested against hand-cut, deep-fried French fries). The 4-quart capacity Crisper Basket allows you to air-fry the food to crisp, goldenbrown perfection. The basket fits perfectly on top of the Grill Grate underneath the hood. XL Family-Size Capacity The Ninja® Foodi® XL Pro Grill & Griddle has extra-large capacity, so you don’t have to cook food in batches. That means your family can eat together, and no one has to wait hungrily while the second (or third) batch is cooking. To reiterate, you can grill up to 6 steaks, a rack of baby back pork ribs, 2 pounds of carrots, or 24 hot dogs at the same time without overcrowding. Best of all, you can prepare a complete meal on this appliance by cooking main dishes and side dishes at the same time.

Virtually Smoke-Free One of the main problems with many indoor grills is that they can fill your kitchen with smoke as you cook. That won’t happen with this appliance! The combination of Ninja’s® chef-recommended grilling practices, a temperaturecontrolled Grill Grate, a splatter shield, and a grease collector reduces smoke, keeping it out of your kitchen. Dishwasher-Safe Cleanup Most of the accessories that come with the Ninja® Foodi® XL Pro Grill & Griddle are dishwasher-safe, so you don’t have to spend a lot of time standing over the sink. Only the main unit itself should never be cleaned in the dishwasher. If you don’t want to put the accessories in the dishwasher, you can wash them easily with warm, soapy water using the cleaning brush with scraper that comes with the appliance. For tough and stuck-on food, a quick soak will easily finish the job.

ANATOMY OF THE XL PRO

THE FUNCTIONS Let’s look more closely at the fabulous functions of the Ninja® Foodi® XL Pro Grill & Griddle and what each is made to do. We also give you tips for best results and tell you the types of recipes each function will cook perfectly. Grill With the 500°F pro-powered Grill Grate, use this function to bring the outdoor grilling

flavors you crave to your countertop all year round, virtually smoke-free. Its even, edge-to-edge high heat gives you intense searing when cooking with the hood open so you can develop char-grilled flavors on lean, delicate proteins. Or cook with the hood closed to use 500°F cyclonic air to evenly and quickly cook everything from thick New York strip steaks to frozen chicken breasts. The grill is best used to cook foods like steaks, kabobs, cuts of chicken, salmon fillets, vegetables, and all your other chargrilled favorites using LOW, MEDIUM, HIGH, or MAX heat. Make sure you use the recommended grill settings for the food you are cooking for best results.

BBQ Griddle Harnessing the direct, edge-to-edge heat from the Grill Grate, the flat-top BBQ Griddle gives you precise, even temperature control so you can go beyond breakfast and cook foods other indoor grills can’t. From smash burgers and grilled cheese sandwiches to stir-fries and fajitas, enjoy endless meal options all day long. Cook with

the hood open for even, edge-to-edge heat from the BBQ Griddle alone, or drop the hood and use 500°F cyclonic air to quickly melt and crisp toppings. Use a heatproof rubber-tipped spatula to flip and turn foods on the BBQ Griddle so you don’t damage the surface.

Air Crisp Air fryers are very popular appliances for good reason—they cook food that has the same taste and texture as deep-fried food, but with 75 percent less fat. (tested against

hand-cut, deep-fried French fries) Cyclonic heated air circulates all around the food to cook every inch perfectly and evenly. The Crisper Basket fits on top of the Grill Grate and cooks French fries, chicken nuggets, fish sticks, onion rings, and chicken wings to tender, crisp perfection. And it’s simple to rearrange food or shake the basket with the easy-to-use hood. Use silicone-tipped tongs to manipulate the food while air-frying, and always arrange food in the basket and turn it according to the recipe instructions.

Bake With your Ninja® Foodi® XL Grill & Griddle, you can bake foods, too! The even heat in this appliance lets you bake delicious and perfectly cooked cakes, cookies, pies, pastries, cobblers, casseroles, chicken pieces, fish, and appetizers. When baking, set

the time for a few minutes less than the time you would usually use to make sure the food doesn’t overbrown or burn. Keep a close eye on the food toward the end of the baking time. Traditional doneness tests for baked goods include inserting a toothpick to check on the texture, lightly touching the surface of cakes to see whether the crumb has set, and observing crust and color development. Broil Broiling exposes one side of food to direct, high heat. The BROIL function is used with the hood down and the Grill Grate in place. Broiling cooks food very quickly, so you should keep a close eye on the food as it cooks. You can use the BROIL function on this appliance to add a crisp, deep brown crust to food, to caramelize surfaces for complex flavor, and to cook foods like garlic bread, pork chops, thinner steaks, chicken leg quarters and breasts, fresh or frozen fish fillets, kabobs, scallops and shrimp, bell peppers, pineapple, and zucchini. Dehydrate Dehydrating food is a fun and easy way to make your own snacks and to preserve food. Dehydrated foods are great to take along on camping trips. With this appliance, you can easily dehydrate apples, tomatoes, beets, fresh herbs, and gingerroot and make delicious beef, turkey, chicken, and salmon jerky. And you’ll know exactly what is in these snacks, because you control the ingredients. Make sure the ingredients in a single batch are cut to the same size and thickness so they dehydrate evenly and at the same time. And you may want to blanch some foods in water to prevent flavor loss or coat them in lemon juice to preserve color before you dehydrate.

Roast Roasting food is an excellent way to cook recipes with lots of flavor. The high heat seals in juices and creates a wonderfully browned, flavorful crust. Because the Ninja® Foodi® XL Grill & Griddle can quickly reach and maintain the desired temperature, it’s ideal for roasting cuts of beef, whole chickens, pork loin, and vegetables. Whole chickens will be tender and juicy, with beautifully browned, crisp skin. Roasting is also a great way to cook vegetables like eggplant, potatoes, and Brussels sprouts and fruits like apples and pears so they develop flavor and crisp crusts.

Cook Foods Other Grills Can’t The Ninja® Foodi® XL Pro Grill & Griddle has so many features, functions, and accessories that let you cook foods that other grills can’t. With seven cooking functions for all your mealtime needs, it allows you to grill, griddle, air-fry, and so much more, all in one convenient appliance. For starters, the Grill Grate lets you cook open-hood seared steaks that are just like beef cooked on an outdoor gas grill. You can also grill halloumi cheese, eggplant, mushrooms, fruits like pineapple and avocados, chicken wings, turkey burgers, and beef burgers.

One of the most exciting features of this appliance is its air fryer capability. The air fryer “fries” food with superheated air that moves around the food as it cooks, creating crisp and delicious French fries, tater tots, onion rings, chicken wings and nuggets, vegetable chips, fritters, and mozzarella sticks with 75 percent less fat (tested against hand-cut, deep-fried French fries) and no mess. Using the dehydrating function, you can make your own healthy snacks and create foods like beef or chicken jerky, fruit leather, and dried fruits and vegetables. With the BBQ Griddle, you can make crisp bacon and sunny-side-up eggs, French toast, grilled cheese sandwiches, shaved steak, cheesesteak, and crisp and juicy sausages. With the hood down, you can cook or grill frozen foods straight out of the freezer, such as veggie burgers, chicken breasts, salmon fillets, ribeye steaks, and pork tenderloin. You can make baby back ribs, sausages, rack of lamb, halibut fillets, and roast vegetables from asparagus to zucchini. Closed-hood cooking also lets you bake cakes, cookies, and pies using cyclonic heated air so the food browns beautifully while remaining tender and moist. Additionally, you can roast a brisket or a whole chicken, and you can broil steaks and sandwiches so they are crisp and golden brown.

Grilled Summer Peaches with Whipped Cinnamon Mascarpone

2 Grill & Griddle like a Pro NOW THAT YOU UNDERSTAND THE NINJA® FOODI® XL PRO Grill & Griddle and how this marvelous appliance works, let’s make sure you have a well-stocked kitchen so you can make all of the wonderful recipes in this book.

SET UP YOUR GRILLMASTER KITCHEN Having the right tools and foods on hand is essential to success in the kitchen. These staple foods, tools, and accessories will help you get the most out of the Ninja® Foodi® XL Pro Grill & Griddle. Staples & Spices Although everyone’s kitchen is different depending on the foods you like to cook, these are the main staples, condiments, and spices that you need to make the recipes in this book. Canned tomatoes, stocks, and broths. You’ll need beef and chicken stock, diced tomatoes, tomato paste, tomato sauce, and vegetable broth in your pantry for many of these recipes. Condiments. Hot sauce, jams, jellies, ketchup, mayonnaise, mustard, olives, pesto, pickles, soy sauce, vinegar, and Worcestershire sauce add flavor to foods and are used in many cuisines. Dairy and eggs. Butter, cream, eggs, and milk are used in baking and to make casseroles and side dishes. Cheeses of all kinds are essential ingredients in many of these recipes, including Cheddar, Cotija, feta, and Parmesan. Dough. Fresh and frozen doughs are used to make desserts, pastries, and pizza. Store items like canned dough products, pizza dough, and puff pastry in the refrigerator. Fresh fruits. Fresh fruits used in this book and stored in the refrigerator and pantry include apples, avocados, bananas, grapes, mangos, melons, peaches, pears, pineapple, and strawberries. Fresh vegetables. There are so many wonderful fresh vegetables you can use in grilling and cooking, including asparagus, baby bok choy, bell peppers, broccoli, cauliflower, chile peppers, corn on the cob, green beans, mushrooms, summer squash, tomatoes, and zucchini. Frozen produce. Your freezer should be stocked with all kinds of fruits and vegetables, including blueberries, corn, French fries, mixed berries, peaches, peas, and spinach. Herbs. Both fresh and dried herbs are used in many recipes. They include basil, cilantro, oregano, thyme, dill, rosemary, dried Italian seasoning, parsley, and mint. Meats, seafood, and poultry. Keep bacon, beef steaks, breaded chicken cutlets, chicken parts, ground beef and turkey, ham, pork loin and tenderloin, rack of lamb, roasts, salmon and fish fillets, sausages, shrimp, turkey cutlets, and whole chickens in your refrigerator and freezer to make excellent main dishes. Remember that you can cook frozen meats, fish, and poultry on the Ninja® Foodi® XL Pro Grill & Griddle straight from the freezer.

Oils. Because the unit reaches such high temperatures, you need oil with a high smoke point that will not break down as you cook. When oils break down, they emit smoke and produce off flavors. Vegetable and canola oil are used in some of the recipes. Avocado, grapeseed, and refined coconut oils are good choices for this appliance, too. Pantry staples. You should have all-purpose flour (or other specialty flours); baking powder; brown, granulated, and powdered sugars; honey and maple syrup; nuts; pure vanilla extract; and chocolate chips on hand for baking. Root vegetables. The essential root vegetables include carrots, garlic, onions, red potatoes, russet potatoes, and sweet potatoes. These foods are used for side dishes and air-frying. Do not store garlic, onions, or potatoes in the refrigerator, or their texture and flavor will change. Spices. The most commonly used spices to add great flavor to baked goods, casseroles, and side dishes include black pepper, cardamom, chili powder, cinnamon, cumin, garlic powder, ginger, kosher salt, lemon pepper, onion powder, and sweet and smoked paprika. Tools & Extras Even though the Ninja® Foodi® Pro XL Grill & Griddle comes with most of the things you’ll need to make the recipes in this book, some tools and utensils are essential to good cooking. Basting brush. This tool is used to glaze meats, fish, and poultry as they grill, griddle, roast, and bake to provide great flavor and color. Silicone brushes are easier to clean than natural bristles, but you can buy either. Cutting boards. Good silicone or wood cutting boards are essential for preparing food for the grill or griddle. Buy one for meats and poultry for food safety reasons and another for fruits and vegetables, and keep them separate. Measuring cups and spoons. Nested steel or plastic measuring cups and spoons are necessary to measure dry ingredients accurately, and a glass measuring cup is the only way to measure liquids. Mixing bowls. Every kitchen needs a good set of nested mixing bowls for baking and cooking. You can choose from stainless, ceramic, or plastic bowls. Set of knives. A good set of knives includes a chef’s knife, paring knife, bread knife, and sharpening steel. Buy knives that feel good in your hands and that have a tang (blade) that goes all the way through the handle for longevity. Spatulas. You’ll need thin rubber-tipped spatulas as well as heatproof silicone spatulas for flipping food and scraping bowls. Buy more than one of each type so you aren’t constantly searching for them as you work. Tongs. A set of spring-loaded tongs, which open automatically and have to be closed to pick up food, are essential for flipping foods on the grill and to move food around in the Crisper Basket. Get sturdy tongs that are long and silicone-tipped. Wire whisk. A wire whisk will get lumps out of any sauce or marinade and is essential for making batters. Get a sturdy metal or silicone whisk. Grill & Griddle Accessories The Ninja® Foodi® Pro XL Grill & Griddle comes with all of the accessories you need to cook every recipe in this book, but there are some optional pieces you may want to buy depending on your favorite foods.

Splatter Shield

Unlike the rest of the accessories in this list, this one comes with the unit. The splatter shield must be used every time you use the Ninja® Foodi® XL Pro Grill & Griddle. It prevents grease and oil from getting into the heating element so the unit doesn’t produce smoke. You should clean the splatter shield every time you are done cooking. Your unit does come with one splatter shield, but you may want to buy extras to make cooking simpler. Baking Pans and Cookie Sheets

If you want to use the Ninja® Foodi® XL Pro Grill & Griddle to bake cookies, bars, pies, and cakes, you’ll need baking accessories that do not come with the appliance. Most large baking sheets will fit on the Grill Grate, as will 9-inch square and round baking pans, 9-inch pie plates, and 9- or 10-inch springform pans. These pans and sheets should be made of stainless steel and can be nonstick if you prefer. Skewers

Kabobs are made with metal or wooden skewers to cook fruit, vegetables, meat, poultry, shrimp, and scallops. Wood skewers can burn on the grill, even when they are first soaked in water, so a good set of metal skewers is essential if you make this type of recipe often. Ninja® Skewers are made of stainless steel and are very sturdy. Each 12-inch skewer holds enough for one serving. One end of the skewer has a rounded cap, so food doesn’t fall off onto the grill or griddle. These skewers are not included with the unit. Veggie Tray

Place this tray on the Grill Grate to cook small or delicate pieces of fruit or vegetables more easily. It holds the food securely while still adding great grill flavor. Using this tray you can grill corn off the cob, cherry and grape tomatoes, bell pepper strips, asparagus, baby carrots, and sliced onions. This tray is not included with the unit. XL Combo Crisper Basket

This extra-large basket used for air-frying is divided so you can cook more than one food at the same time. That means you can cook chicken nuggets and French fries for your kids without having to empty the basket and hold the cooked food warm in the oven while the second batch cooks. This basket is not included with the unit.

TOP TIPS Now your kitchen is complete, you understand how the Ninja® Foodi® XL Pro Grill & Griddle works, and you have all your tools and accessories in place. Before you start cooking, let’s go through some tips and tricks that will help you get the most out of this appliance. Achieve the Perfect Char All grillers seek the perfect char. That crisp, super-browned crust on meats and those beautiful striped grill marks are mouthwatering and the reason we grill. To get the perfect char, it’s crucial that meat is not wet when it goes on the grill. Pat the meat dry with a paper towel (do not rinse it under running water for food safety reasons), especially if it has been marinated, season it with a dry rub for extra flavor along with salt and pepper, and put it on the grill. Let the meat cook undisturbed until the appliance lets you know it’s time to flip. Best Cuts of Meat for Grilling Certain cuts of meat are best for grilling, but others will give you disappointing results. Lean cuts of meat with just enough fat for flavor are best. Cuts like ribeye, filet

mignon, T-bone, Porterhouse, flank steak, flatiron, and top sirloin are delicious. Avoid cuts that need a long cooking time to melt connective tissue, like chuck, brisket, top blade, and roasts. Safe Final Internal Temperatures It’s crucial that the food you cook is safe to eat. Meats and poultry are often contaminated with dangerous pathogens. You’ll be fine as long as you use a food thermometer and follow USDA recommendations for safe temperatures: beef steaks, 145°F; chicken and turkey (including ground poultry), 165°F; ground beef, 160°F; fish, 145°F; pork, 145°F; lamb, 145°F; and veal, 145°F. The Ninja® Foodi® XL Pro Grill & Griddle tells you to remove food when it is 5°F or 10°F under the safe final temperature, because carry-over cooking from residual heat in the meat will continue to raise that temperature during standing time. Let Meat Rest Standing time is essential for best results. When meats rest after coming off the heat, the juices that are near the surface while cooking will migrate back to the center of the cut, so every bite is juicy. This is when carry-over cooking occurs, too. Let the meat stand on a clean platter (never put cooked meat or poultry on a platter that was used to hold raw meat) or cutting board for 5 to 10 minutes before you slice and serve. Slicing against the Grain Many beef recipes tell you to “slice against the grain.” All meat has a “grain,” or how the muscle fibers are oriented. It’s easy to see the grain; it’s just the visible lines that run through the cut. When you slice a big steak, position your knife so you are cutting perpendicular to, or across, the grain. This will cut across meat fibers so the meat is more tender. Don’t Be Impatient to Flip Moving meat too soon can have disastrous results. The built-in flip command on the Ninja® Foodi® XL Pro Grill & Griddle tells you when you should turn the meat, but if you want to fly solo, it’s important that you don’t flip too soon. The meat needs time to develop a crust and char. Flipping too soon will tear the meat, releasing precious juices and ruining that flavorful crust. Tips for Juicy Results Never press down on burgers when they grill; you’re just squeezing out juices! When you form burger patties, don’t work the meat too much, or it will be tough. It’s also not a good idea to press firmly on steaks. And don’t cut into the meat to check doneness, or juices will escape.

NINJA® TEST KITCHEN FAQ These frequently asked questions will help you cook with the Ninja® Foodi® Pro XL Grill & Griddle and will provide answers to help you cook quickly and efficiently.

Q: How long should I preheat the grill? The grill automatically preheats to the temperature you select every single time. You can cook without preheating, but that isn’t recommended for best results. To override the automatic preheating, press the PREHEAT button. ADD FOOD will appear on the display.

Q: If I have to cook more than one batch for one meal, should I preheat the unit again? If you’re adding food to the grill immediately after removing cooked food, it’s possible to skip preheating again. Since the grill will already be hot, skip preheating by pressing the PREHEAT button. Otherwise, for best results, close the hood between batches and let the appliance heat for two to three minutes before adding more food. The appliance will be at the proper cooking temperature again so you can accurately estimate the cooking time.

Q: Can I substitute ingredients if I don’t have some the recipe calls for? Many recipes will offer suggestions for ingredients you can substitute for those called for in the recipes. If you want to use something else, make sure it has about the same cook time as the ingredient you are changing.

Q: Can I cook frozen food on the Ninja® Foodi® XL Pro Grill & Griddle? Yes, this appliance is ideal for cooking frozen food. With the hood down, the heat is trapped and circulates around the food, so it thaws and cooks at the same time. When cooking frozen food, add a few minutes to the cook time called for in the recipe, but watch the food carefully. And even though you can’t put a thermometer into frozen food before it starts cooking, you can check the temperature as it approaches the end of the cook time.

Q: Why is my food burned? Food is burned when it is cooked at too high a temperature, when it is left on the grill or griddle too long, and when different sizes and types of protein are cooked at the same time. When you cook different types of meat, keep your eye on the smallest and thinnest pieces and check them more often. Remove food from the BBQ Griddle or grill as it finishes cooking.

Q: Does the appliance have a built-in thermometer? The standard version does not, although this feature is available in the Smart version of the Ninja® Foodi® XL Pro Grill & Griddle. To check for doneness, use a standard kitchen thermometer. Please always be sure to check final internal temperatures when cooking meat and poultry for food safety reasons.

ABOUT THE RECIPES The rest of this book is divided into seven recipe chapters, each covering one category of recipes: Breakfast & Brunch; Sides & Snacks; Vegetarian/Plant-Based Mains; Fish & Seafood Mains; Poultry Mains; Beef, Pork & Lamb Mains; and Desserts. Each recipe includes a description, the number of servings, how long the recipe takes to prepare and cook, and the accessories you will need to prepare it. Then the ingredient list and detailed instructions follow. Most of the recipes have a label, like Vegetarian or Gluten-Free, that will help you choose which ones you want to cook, along with tips giving information about the ingredients and how to make substitutions. Be sure you read the description, ingredient list, and instructions before you begin so you know you have everything you need and you understand the process. Then have fun! Labels 5-Ingredient. These recipes have no more than five ingredients, not including salt, pepper, oil, and water, so they are very quick to make. Dairy-Free. Dairy-free recipes are for those who are allergic to milk proteins and who

are lactose intolerant. These recipes do not include milk, cream, butter, buttermilk, yogurt, cheese, or sweetened condensed milk. Gluten-Free. These recipes will not use any food that includes gluten, which is a protein found in wheat products that people who are gluten intolerant or who have celiac disease cannot eat. They will not use wheat flour, barley, bran, pasta made with wheat, farro, rye flour, soy sauce, or wheat germ and will instead use gluten-free substitutes that work in the recipe. Always check ingredient packaging for gluten-free labeling to ensure foods were processed in a gluten-free facility. Nut-Free. These recipes do not contain peanuts or other tree nuts, like pecans, walnuts, or hazelnuts. Under 30 Minutes. The food will be on your table, start to finish, in 30 minutes or less. Vegan. A vegan recipe does not use meat, poultry, fish, or seafood. It will also not use eggs, butter, milk, cream, honey, or any product that is made from or produced by animals. Vegetarian. These recipes will not use meat, poultry, fish, or seafood. They may include eggs and can use butter, milk, cream, and other dairy products. Tips Tips will help you understand less familiar ingredients and let you vary the recipe or suggest substitutions that will work. Did You Know? This tip highlights interesting information about a particular ingredient that helps you increase your kitchen and cooking knowledge. Hack It. This is a Ninja® Test Kitchen tip that will make the recipe even easier. Substitution. This tip will offer alternative ingredients you can use to make the recipe. For instance, if you don’t have honey, you can use maple syrup. Or if your family doesn’t like dried oregano, you can use dried basil instead. Variation. This tip offers a twist on the recipe that will make it something new.

Blackberry Cheesecake Stuffed French Toast

3 Breakfast & Brunch Blackberry Cheesecake Stuffed French Toast “Reuben” Hash and Sunny-Side Eggs Personal Breakfast Pizzas Confetti Birthday Cake Pancakes with Maple Frosting Open-Faced Huevos Rancheros Breakfast Sandwiches Grilled Breakfast Skewers Grilled Avocado Toast Chorizo and Avocado Salsa Breakfast Burrito

Blackberry Cheesecake Stuffed French Toast SERVES 2 TO 4 French toast is a classic breakfast option. It covers so many bases—sweet, creamy, eggy, delicious. The Ninja® Foodi® XL Pro Grill & Griddle provides an excellent vehicle for an amazing weekend French toast without heating up the stove. Here we take sweet and fluffy French brioche, cut it thick, and stuff it with a sweet and fruity cream cheese mixture that rivals your favorite breakfast restaurant. The best part? It’s done in less than 10 minutes. —Melissa Celli NUT-FREE, UNDER 30 MINUTES Prep Time: 10 minutes Total Cook Time: 7 minutes Accessories: Grill Grate, BBQ Griddle Substitution: Feel free to swap out the flavor of the cream cheese mixture. Use apple compote and cinnamon for a fall flavor, or simply change the flavor of jam to another fruit you enjoy. ½ cup whole milk ½ cup heavy (whipping) cream 4 large eggs, beaten 1 teaspoon pure vanilla extract ¼ cup blackberry jam or preserves 1 (7½-ounce) container plain whipped cream cheese, at room temperature 1 (14-ounce) loaf French brioche, cut into 2-inch-thick pieces (about 4 pieces) 1 tablespoon salted or unsalted butter 1. Insert the Grill Grate, place the BBQ Griddle on top so it sits flat, and close the hood. Select BBQ GRIDDLE, set the temperature to 400°F, and set the time to 7 minutes. Press the dial to begin preheating. 2. In a medium bowl, whisk together the milk, cream, eggs, and vanilla. In a small bowl, fold the jam into the cream cheese until the jam is swirled throughout the cream cheese. Place this mixture into a piping bag or zip-top bag with the corner cut off. 3. Cut a 2- to 3-inch-wide opening in the base of each slice of bread. Using your fingers, open the hole wide enough to fit the piping bag and gently squeeze the cream cheese mixture into the bread until just full. Pinch the bread together to close the seam. Repeat with the remaining pieces of bread. 4. When the unit beeps to signify it has preheated, place the butter on the BBQ Griddle. Use a rubber-tipped spatula to move the butter around the BBQ Griddle surface. Dip one piece of bread in the egg mixture, submerging to coat, then place it on the BBQ Griddle. Repeat with the remaining pieces of bread. Leave the hood open to begin cooking. 5. After 3 minutes, use tongs or a spatula to flip the bread. Leave the hood open and cook for 1 minute, then close the hood and continue cooking for the remaining 2 minutes. 6. When cooking is complete, remove the French toast and serve it warm with your favorite syrup. Per serving (4): Calories: 745; Total fat: 43g; Saturated fat: 26g; Cholesterol: 318mg; Sodium: 675mg; Carbohydrates: 67g; Fiber: 4g; Protein: 17g

“Reuben” Hash and Sunny-Side Eggs SERVES 4 One of my first food memories is Nana taking my sister and me out for breakfast on Sundays to a small restaurant called Rolly’s. There was always a wait, and for good reason—the food was amazing. Nana always got a side of hash, and as I got older, I got the hash and eggs every time we went. Nowadays corned beef hash is my go-to dish when I am out for breakfast or brunch, and it transports me right back to those Sunday breakfasts with Nana. —Craig White GLUTEN-FREE, NUT-FREE Prep Time: 10 minutes Total Cook Time: 25 minutes Accessories: Grill Grate, BBQ Griddle Variation: For a smoky, peppery kick, substitute pastrami for the corned beef. Make sure you have your deli slice it nice and thick! 2 cups quartered baby red potatoes 2 tablespoons canola oil, divided Kosher salt Freshly ground black pepper 1 small yellow onion, cut into ½-inch pieces ½ red bell pepper, cut into ½-inch pieces 1 teaspoon garlic powder 1 teaspoon smoked paprika 8 ounces thick-sliced corned beef, cut into ½-inch pieces 1 tablespoon unsalted butter 8 large eggs ½ cup sauerkraut, drained ⅓ cup Thousand Island dressing 1. Insert the Grill Grate, place the BBQ Griddle on top so it sits flat, and close the hood. Select BBQ GRIDDLE, set the temperature to 400°F, and set the time to 25 minutes. Press the dial to begin preheating. 2. In a medium bowl, toss the potatoes with 1 tablespoon of canola oil, then season with salt and pepper. 3. When the unit beeps to signify it has preheated, place the potatoes on the BBQ Griddle. Close the hood and cook the potatoes for 10 minutes, occasionally flipping the potatoes with silicone-tipped tongs. 4. While the potatoes are cooking, place the onions and bell peppers in the bowl, toss with the remaining 1 tablespoon of canola oil, and season with salt and pepper to taste. 5. After 10 minutes, open the hood and add the onions, bell peppers, garlic powder, and paprika to the BBQ Griddle. Stir to combine with the potatoes. Close the hood and cook for 5 minutes. 6. After 5 minutes, add the corned beef to the BBQ Griddle. Stir the ingredients to combine, and season with salt and pepper to taste. Close the hood and cook for 5 minutes, stirring occasionally. 7. When cooking is complete, remove the hash from the BBQ Griddle and set it aside. Wipe the BBQ Griddle clean with a paper towel and tongs. Place the butter on the BBQ Griddle. Use a rubbertipped spatula to move the butter around the BBQ Griddle surface. One at a time, crack the eggs onto the BBQ Griddle. Cook with the hood up for 4 minutes, then close the hood and cook for 1 minute. 8. Divide the hash among 4 plates. Top each with sauerkraut and 2 eggs, then drizzle the dressing over the eggs and hash.

Per serving: Calories: 468; Total fat: 33g; Saturated fat: 8.5g; Cholesterol: 420mg; Sodium: 1,245mg; Carbohydrates: 19g; Fiber: 2.5g; Protein: 25g

Personal Breakfast Pizzas SERVES 4 This tasty twist on pizza can be enjoyed anytime. Hash brown potatoes form a crispy, goldenbrown crust that is layered high with a cracked egg, Cheddar cheese, vegetables, Canadian bacon, or whatever is in the refrigerator. Set up a prepping station with different toppings so everyone can customize their own breakfast. With endless ways to tailor this recipe, these personal pizzas are sure to please even the fussiest of eaters. —Kelly Gray NUT-FREE Prep Time: 10 minutes Total Cook Time: 26 minutes Accessories: Grill Grate, BBQ Griddle Substitution: Customize your pizzas with different toppings, cheeses, and spices. 1 (20-ounce) bag shredded hash browns 1 tablespoon all-purpose flour ½ cup shredded Parmesan cheese 5 large eggs, divided 3 tablespoons canola oil Kosher salt Freshly ground black pepper 1 cup shredded Cheddar cheese ½ red bell pepper, diced ½ small red onion, diced 3 slices uncooked Canadian bacon, diced 3 scallions, both white and green parts, chopped 1. In a large bowl, mix the hash browns, flour, Parmesan cheese, and 1 egg until evenly combined. 2. Insert the Grill Grate, place the BBQ Griddle on top so it sits flat, and close the hood. Select BBQ GRIDDLE, set the temperature to 400°F, and set the time to 26 minutes. Press the dial to begin preheating. 3. When the unit beeps to signify it has preheated, add the canola oil to the BBQ Griddle and let heat for 1 minute. After 1 minute, add the potato mixture to the BBQ Griddle and press it into a rectangle using a rubber-tipped spatula. Using the side of the spatula, cut the rectangle into 4 equal portions. Gently press each section into the BBQ Griddle and allow to cook, with the hood open, for 12 minutes. 4. After 12 minutes, carefully flip each portion. Then make a small well in the center of each potato “crust,” about 1½ inches in diameter. It’s okay if the crust comes apart a little. Crack one of the remaining eggs into each well and season with salt and pepper. Leave the hood open and cook for 6 minutes. 5. After 6 minutes, sprinkle the surface of each pizza with half of the cheese followed by the bell peppers, onions, and Canadian bacon. Top with the remaining cheese. Close the hood and cook for 7 minutes or until the cheese is melted and caramelized. 6. When cooking is complete, remove the pizzas. Serve topped with the scallions. Per serving: Calories: 494; Total fat: 29g; Saturated fat: 10g; Cholesterol: 280mg; Sodium: 650mg; Carbohydrates: 33g; Fiber: 4g; Protein: 25g

Confetti Birthday Cake Pancakes with Maple Frosting SERVES 6 The pandemic year+ was a challenging year for everyone, but we found a lot of silly ways to make it interesting for our kids. Breakfast was a critical way to set the mood for the day, so we ended up celebrating a lot of versions of our birthdays. We all had quarter birthdays, half birthdays, onethird birthdays, and so on. With all these ad hoc parties, we were able to get through a year of quarantine by always having something on the calendar to celebrate—beginning those celebrations with these pancakes. —Kara Bleday NUT-FREE, UNDER 30 MINUTES, VEGETARIAN Prep Time: 5 minutes Total Cook Time: 10 minutes Accessories: Grill Grate, BBQ Griddle Variation: Serve with whipped cream and candles on top for a true birthday celebration! FOR THE BIRTHDAY PANCAKES 1 cup boxed confetti cake mix 1 cup all-purpose flour 1 teaspoon kosher salt 2 teaspoons baking powder 2 cups whole milk, plus more if needed ½ cup vegetable oil 3 large eggs Nonstick cooking spray Sprinkles, for garnish FOR THE MAPLE ICING 2 tablespoons whole milk 4 tablespoons (½ stick) unsalted butter, melted 1 cup powdered sugar ¼ cup pure maple syrup ½ teaspoon kosher salt 1. Insert the Grill Grate, place the BBQ Griddle on top so it sits flat, and close the hood. Select BBQ GRIDDLE, set the temperature to 350°F, and set the time to 10 minutes. Press the dial to begin preheating. 2. To make the birthday pancakes: In a large bowl, combine the cake mix, flour, salt, baking powder, milk, vegetable oil, and eggs and whisk until a smooth batter forms. If the mixture is too thick, add more milk, 1 tablespoon at a time. 3. To make the maple icing: In a small bowl, mix the milk, butter, sugar, syrup, and salt until well combined. 4. When the unit beeps to signify it has preheated, spray the BBQ Griddle with cooking spray. Using a ¼-cup measuring cup, scoop the batter onto the BBQ Griddle. You should get 24 pancakes. Leave the hood open and cook for 2 minutes on each side, using a rubber-tipped spatula to flip the pancakes. Repeat with the remaining batter. 5. When cooking is complete, serve warm with the maple icing and sprinkles. Per serving: Calories: 849; Total fat: 39g; Saturated fat: 13g; Cholesterol: 122mg; Sodium: 818mg;

Carbohydrates: 113g; Fiber: 0.5g; Protein: 10g

Open-Faced Huevos Rancheros Breakfast Sandwiches SERVES 4 A quick and easy breakfast sure to impress, this sandwich is an exciting ode to huevos rancheros— but adds more carbs. It is versatile, too: change up the flavor with a variety of different toppings and ingredients. —Michelle Boland NUT-FREE, UNDER 30 MINUTES, VEGETARIAN Prep Time: 10 minutes Total Cook Time: 10 minutes Accessories: Grill Grate, BBQ Griddle Unsalted butter, at room temperature 2 large English muffins, split open 4 large eggs Kosher salt Freshly ground black pepper ½ cup refried beans ½ cup canned diced tomatoes with green chiles, drained 1 avocado, cut into 12 slices, or ½ cup prepared guacamole Toppings: queso fresco, salsa, hot sauce 1. Insert the Grill Grate, place the BBQ Griddle on top so it sits flat, and close the hood. Select BBQ GRIDDLE, set the temperature to 375°F, and set the time to 10 minutes. Press the dial to begin preheating. 2. Butter the cut sides of the English muffins. 3. When the unit beeps to signify it has preheated, place the English muffins butter-side down on the BBQ Griddle. Leave the hood open to begin cooking. Cook until golden brown, about 2 minutes, then remove from the BBQ Griddle and set aside. 4. Crack the eggs onto the BBQ Griddle and season with salt and pepper. Leave the hood open and cook for 2 minutes, then close the hood and finish cooking for 2 to 3 minutes, or until desired doneness. When cooking is complete, remove from the BBQ Griddle. 5. On the toasted side of the English muffins, layer the refried beans, diced tomatoes, and sliced avocado. Place the open-faced sandwiches back on the BBQ Griddle, close the hood, and cook for 2 minutes, or until warmed through. 6. When cooking is complete, remove the sandwiches from the grill. Top with the fried eggs, queso fresco, salsa, and hot sauce. Per serving (without toppings): Calories: 275; Total fat: 16g; Saturated fat: 6g; Cholesterol: 201mg; Sodium: 424mg; Carbohydrates: 22g; Fiber: 4.5g; Protein: 11g

Grilled Breakfast Skewers SERVES 2 Sometimes skewer recipes in cookbooks get a bad rap because they seem complicated, but I’m here to tell you that this recipe is so simple. As the recipe tip indicates, there aren’t any set rules for building your skewers. All you need to do is make sure the ingredients make it onto the skewers so that they’ll be secured during cooking. Don’t be limited to thinking that these skewers are only for breakfast. They serve as a great afternoon snack for the family or dinner for two. —Sam Ferguson DAIRY-FREE, NUT-FREE, UNDER 30 MINUTES Prep Time: 15 minutes Total Cook Time: 10 minutes Accessories: Grill Grate, Ninja® Skewers or other 7-inch wooden or metal skewers Hack It: The assembly of the skewers might sound a bit tricky, but it’s really as simple as getting all the ingredients securely onto the skewers. Bend, fold, and shape the ingredients however you’re comfortable. 6 small, uncooked breakfast sausage links 9 fresh strawberries, hulled 3 frozen waffles, thawed and quartered 9 (1-inch) chunks fresh pineapple 6 slices thick-cut bacon, halved crosswise Maple syrup, for serving 1. Assemble six breakfast skewers in the following order: 1 breakfast sausage link (curved like a half-moon so it’s skewered 2 times), 1 strawberry, 1 waffle quarter (folded in half so it stays on the skewer), 1 pineapple chunk, 1 bacon half (folded like a ribbon so it stays on the skewer), 1 strawberry or pineapple chunk, 1 bacon half (folded like a ribbon), 1 waffle quarter (folded in half). 2. Insert the Grill Grate and close the hood. Select GRILL, set the temperature to MEDIUM, and set the time to 10 minutes. Press the dial to begin preheating. 3. When the unit beeps to signify it has preheated, place the skewers on the Grill Grate. Close the hood and cook for 5 minutes. 4. After 5 minutes, use silicone-tipped tongs to flip the skewers. Close the hood and continue cooking for 5 minutes. 5. When cooking is complete, remove the skewers and serve with maple syrup. Per serving (with ¼ cup maple syrup): Calories: 665; Total fat: 28g; Saturated fat: 8.5g; Cholesterol: 77mg; Sodium: 1,231mg; Carbohydrates: 85g; Fiber: 2.5g; Protein: 21g

Grilled Avocado Toast SERVES 2 TO 4 Avocado toast had its moment, but not like this. Typically I would just take an avocado, mash it, and add some beautiful toppings. With the Ninja® Foodi® XL Pro Grill & Griddle, I can grill both the bread and the avocado for extra flavor. It’s important to use avocados that are still slightly firm; if they are fully ripe, they will become mushy after cooking. —Meg Jordan DAIRY-FREE, NUT-FREE, UNDER 30 MINUTES, VEGETARIAN Prep Time: 10 minutes Total Cook Time: 15 minutes Accessories: Grill Grate, BBQ Griddle Canola oil, for drizzling 4 slices sourdough bread Kosher salt Freshly ground black pepper 3 avocados, halved and pitted 2 teaspoons garlic powder Sliced radish or cucumber, for topping (optional) Pickled red onions, for topping (optional) Everything bagel seasoning, for topping (optional) Smoked paprika, for topping (optional) Honey, for topping (optional) 1. Install the Grill Grate and close the hood. Select GRILL, set temperature to MAX, and set time to 15 minutes. Press the dial to begin preheating (preheating will take approximately 10 minutes). 2. While the unit is preheating, drizzle the canola oil onto both sides of the bread. Sprinkle salt and pepper onto the avocado halves. 3. When the unit beeps to signify it has preheated, place three avocado halves on one side of the Grill Grate and two slices of bread on the other side. Close the hood and cook for about 5 minutes. After 5 minutes, flip the bread. Close the hood and cook for 2 minutes more, then carefully remove the avocados and bread and set aside. Repeat with the remaining avocado halves and bread slices. 4. Using a spoon, carefully scoop the avocado flesh into a medium bowl and mash it with a fork. Add salt and pepper to taste and the garlic powder and stir to mix. Scoop the avocado mash onto the grilled bread and add toppings, such as sliced radishes or cucumbers, pickled red onions, everything bagel seasoning, smoked paprika, or honey (if using). Per serving (4) (without toppings): Calories: 383; Total fat: 26g; Saturated fat: 3g; Cholesterol: 0mg; Sodium: 297mg; Carbohydrates: 34g; Fiber: 8g; Protein: 7g

Chorizo and Avocado Salsa Breakfast Burrito SERVES 4 TO 6 Who doesn’t love a good breakfast burrito? They are perfect for any trip or just when you’re on the go. The BBQ Griddle function on the Ninja® Foodi® XL Pro Grill & Griddle does a great job cooking the chorizo, giving it an amazing texture, and perfectly sautés the shallots. Once you cook the burritos, be ready to take a picture, because the cheese will be perfectly melted and will give you that amazing cheese stretch. This dish is the definition of comfort food. —Myles Bryan NUT-FREE Prep Time: 20 minutes Total Cook Time: 1 hour 4 minutes Accessories: Grill Grate, BBQ Griddle Substitution: Make this gluten-free by using your favorite gluten-free tortilla instead of a flour tortilla. FOR THE AVOCADO SALSA 1 large avocado, diced 1 cup store-bought pico de gallo Kosher salt Freshly ground black pepper FOR THE BURRITO 2 tablespoons vegetable oil, divided ½ shallot, minced ½ pound chorizo, casings removed ¼ teaspoon smoked paprika ½ cup frozen home fries, thawed 3 large eggs, beaten 4 to 6 (12-inch) flour tortillas ½ cup shredded Mexican blend cheese 1. Insert the Grill Grate, place the BBQ Griddle on top so it sits flat, and close the hood. Select BBQ GRIDDLE, set the temperature to 400°F, and set the time to 30 minutes. Press the dial to begin preheating. 2. To make the avocado salsa: Place the avocado, pico de gallo, salt, and pepper in a medium bowl and toss to combine. Place in the refrigerator to chill. 3. To make the burrito: When the unit beeps to signify it has preheated, put 1 tablespoon of vegetable oil and the shallots on the BBQ Griddle. Leave the hood open and sauté the shallots until translucent, about 5 minutes. Add the chorizo and cook until lightly browned, 10 to 15 minutes. Sprinkle with the smoked paprika. Leave the hood open and continue cooking until the chorizo is browned and crispy, about 10 minutes. 4. When cooking is complete, remove the chorizo and shallots from the BBQ Griddle and set aside. Wipe the BBQ Griddle clean. 5. Put the remaining 1 tablespoon of vegetable oil and the home fries on the BBQ Griddle. Select BBQ GRIDDLE, set the temperature to 400°F, and set the time to 30 minutes. Press the dial to begin cooking. Since the grill will already be hot, skip preheating by pressing the PREHEAT button. Leave the hood open and cook the home fries for 15 to 20 minutes, or until golden brown.

6. When cooking is complete, remove the home fries from the BBQ Griddle and set aside. Pour the eggs onto the BBQ Griddle and scramble until your desired texture is reached, 3 to 5 minutes. When the eggs are cooked, remove them from the BBQ Griddle and set aside. Place 2 or 3 tortillas on the BBQ Griddle and warm on both sides for 1 to 2 minutes. Once they are warmed, remove from the heat. Repeat with the remaining tortillas. 7. To assemble the burritos, layer the salsa, chorizo mixture, scrambled eggs, home fries, and cheese on a tortilla. Fold in the sides of the tortilla over the filling and roll, tucking in the edges as you go. 8. Select BBQ GRIDDLE, set the temperature to 400°F, and set the time to 4 minutes. Press the dial to begin cooking. Since the grill will already be hot, skip preheating by pressing the PREHEAT button. Place the burritos on the BBQ Griddle seam-side down and close the hood. Cook, allowing the burritos to brown and the cheese to melt. When cooking is complete, serve immediately. Per serving (6): Calories: 528; Total fat: 32g; Saturated fat: 11g; Cholesterol: 135mg; Sodium: 1,498mg; Carbohydrates: 40g; Fiber: 3g; Protein: 20g

Grilled Greek-Style Street Corn

4 Sides & Snacks Bacon-Wrapped Jalapeño Poppers Charred Carrots with Honey-Dill Sauce Mango-Habanero Chicken Jerky Grilled Greek-Style Street Corn Spinach and Artichoke Arancini Grilled Citrus Cooler Fried Rice Blistered Garlicky Green Beans Grilled Halloumi Cheese with Pepper and Tomato Salsa Grilled Eggplant Caponata Bruschetta

Bacon-Wrapped Jalapeño Poppers MAKES 12 POPPERS These are the perfect finger food for your next neighborhood potluck, birthday party or gameday celebration. Make sure to use the largest peppers you can find so they can be loaded with extra cheesy goodness. After cleaning the jalapeños, be sure to keep the halves together for perfect matches. —Kelly Gray GLUTEN-FREE, NUT-FREE Prep Time: 30 minutes Total Cook Time: 25 minutes Accessories: Grill Grate, Crisper Basket Hack It: Save time and stress by prepping these stuffed peppers in advance. Simply refrigerate them until you are ready to grill. 1 (8-ounce) package cream cheese, at room temperature ½ cup shredded Cheddar cheese 2 tablespoons chopped scallions, both white and green parts ¼ teaspoon garlic powder Kosher salt Freshly ground black pepper 12 large jalapeños, seeded and halved lengthwise 12 bacon slices 1 cup ranch dressing, for serving 1. In a medium bowl, combine the cream cheese, Cheddar cheese, scallions, garlic powder, salt, and pepper and mix until fully combined. 2. Put 1 tablespoon of the cream cheese mixture in each jalapeño half, then fit the two halves back together. Secure by piercing a wooden toothpick through jalapeños. Wrap each pepper with a bacon slice, working from top to bottom and using another toothpick to secure the bacon. 3. Insert the Grill Grate, place the Crisper Basket on the grate, and close the hood. Select AIR CRISP, set the temperature to 365°F, and set the time to 25 minutes. Press the dial to begin preheating. 4. When the unit beeps to signify it has preheated, place the jalapeño poppers in the basket. Close the hood and cook for 25 minutes. 5. When cooking is complete, remove the jalapeño poppers and serve with the ranch dressing as a dipping sauce. Per serving (1 popper): Calories: 210; Total fat: 19g; Saturated fat: 7g; Cholesterol: 34mg; Sodium: 373mg; Carbohydrates: 3g; Fiber: 0.5g; Protein: 4g

Charred Carrots with Honey-Dill Sauce SERVES 4 Because of their tough exterior, carrots tend to have a harder time thoroughly absorbing the flavors in sauces and marinades. However, charring the carrots and cooking them in this sweet, bright sauce builds flavor using external factors—including the actual char, the caramelization of the honey, and the dual punch of the dill, which is added to the carrots while grilling and again as a topping. You can use multicolored carrots or baby carrots. Simply shorten the cook time to accommodate their smaller size. —Avery Lowe DAIRY-FREE, GLUTEN-FREE, NUT-FREE, UNDER 30 MINUTES, VEGETARIAN Prep Time: 5 minutes Total Cook Time: 12 minutes Accessory: Grill Grate Substitution: Don’t have honey? Use maple syrup or agave. Don’t have whole carrots? Use baby carrots and halve the cooking time. ¼ cup canola oil 3 tablespoons honey 2 tablespoons garlic powder ¼ teaspoon cayenne pepper ½ cup minced fresh dill, divided Kosher salt Freshly ground black pepper 1½ pounds medium carrots, peeled, trimmed, halved lengthwise 1. Insert the Grill Grate and close the hood. Select GRILL, set the temperature to MAX, and set the time to 12 minutes. Press the dial to begin preheating. 2. In a large, bowl, whisk together the canola oil, honey, garlic powder, cayenne pepper, ¼ cup of dill, salt, and pepper. Add the carrots and toss until evenly coated. 3. When the unit beeps to signify it has preheated, place the carrots on the grill horizontally in two rows. Drizzle a few tablespoons of the remaining sauce in the bowl over the carrots. Close the hood and cook. 4. When the unit beeps and the display reads FLIP, use silicone-tipped tongs to flip the carrots. Close the hood and continue cooking. 5. When cooking is complete, transfer the carrots to a serving plate and sprinkle with the remaining ¼ cup of dill. Per serving: Calories: 241; Total fat: 14g; Saturated fat: 1g; Cholesterol: 0mg; Sodium: 118mg; Carbohydrates: 29g; Fiber: 4.5g; Protein: 1g

Mango-Habanero Chicken Jerky SERVES 4 A twist on the road trip classic, chicken jerky is a leaner and more versatile alternative to beef. This jerky honors the sweet and spicy while keeping salty notes along for the ride. The key to making the jerky thin enough is freezing the chicken breasts and slicing them while they are frozen. Once the chicken is sliced and tossed in the marinade, this recipe is completely hands-off. After it spends 5 to 7 hours in the dehydrator, you’ll be ready to pack your bags and take this one on the road. —Avery Lowe DAIRY-FREE, NUT-FREE Prep Time: 15 minutes, plus 3 hours to freeze and 8 to 24 hours to marinate Total Cook Time: 5 to 7 hours Accessories: Grill Grate, Crisper Basket 1½ pounds boneless, skinless chicken breasts ¾ cup mango juice 1 cup canned crushed pineapple 4 habanero peppers, seeded and diced 1 tablespoon honey 1 tablespoon apple cider vinegar 2 tablespoons soy sauce 1 tablespoon paprika 2 tablespoons canola oil 1½ tablespoons kosher salt 1. Individually wrap the chicken breasts in plastic wrap. Place them in the freezer for at least 3 hours. This will make it easier to slice the chicken breasts, which is an important food safety component of chicken jerky. 2. In a large bowl, whisk together the mango juice, pineapple, peppers, honey, vinegar, soy sauce, paprika, canola oil, and salt. 3. When the chicken is frozen, slice each breast into ¼-inch-thick strips. Place the strips in a large resealable bag and add the marinade. Seal the bag and massage it to work the marinade over all parts of the chicken. Refrigerate for at least 8 hours and up to 24 hours. 4. Insert the Grill Grate, place the Crisper Basket on top so it sits flat, and close the hood. Select DEHYDRATE, set the temperature to 150°F, and set the time to 7 hours. 5. Take the chicken strips out of the bag, shake off any excess marinade, and pat the chicken strips dry with a paper towel. Place the chicken strips in a single layer in the basket, leaving a little space in between each piece, if possible. Close the hood and dehydrate for 5 hours. 6. After 5 hours, check the jerky. It should be thin, crisp, and cooked until no white, meaty bits remain. If not, close the hood and continue cooking for up to 2 hours more. 7. When cooking is complete, remove the jerky and store it in an airtight container. Per serving: Calories: 318; Total fat: 9.5g; Saturated fat: 1.5g; Cholesterol: 124mg; Sodium: 1,363mg; Carbohydrates: 16g; Fiber: 0g; Protein: 39g

Grilled Greek-Style Street Corn MAKES 5 EARS When I say I am obsessed with grilled corn, I don’t think I can overemphasize how obsessed! Once the weather starts to warm up in Boston, I begin my search in the produce aisle for some beautiful, sweet yellow corn. This is a new take on the “traditional” street corn and blends Mediterranean ingredients and flavors in the topping. —Meg Jordan GLUTEN-FREE, NUT-FREE, UNDER 30 MINUTES, VEGETARIAN Prep Time: 10 minutes Total Cook Time: 20 minutes Accessory: Grill Grate 5 ears corn, husked Nonstick cooking spray Kosher salt Freshly ground black pepper ½ cup plain Greek yogurt 2 tablespoons freshly squeezed lemon juice ¼ cup crumbled feta cheese, plus more for garnish 2 teaspoons dried oregano 1 tablespoon garlic powder 2 tablespoons chopped fresh oregano ½ red onion, diced 1. Insert the Grill Grate and close the hood. Select GRILL, set the temperature to MAX, and set the time to 20 minutes. Press the dial to begin preheating. 2. Cover the corn with cooking spray and season with salt and pepper. 3. When the unit beeps to signify it has preheated, place the corn on the grill. Close the hood and cook for about 10 minutes. 4. After 10 minutes, use silicone-tipped tongs to turn the corn about every 2 minutes to ensure all sides of the corn get contact with the grill. Close the hood after each time the corn is turned. When cooking is complete, carefully remove the corn and set it aside. 5. While the corn is cooling, in a small bowl, mix together the yogurt, lemon juice, feta, dried oregano, garlic powder, and salt and pepper to taste. Spoon the feta mixture onto the grilled corn. Top with extra crumbled feta, the fresh oregano, and the diced red onion and serve immediately. Per serving (1 ear): Calories: 161; Total fat: 7.5g; Saturated fat: 2g; Cholesterol: 10mg; Sodium: 94mg; Carbohydrates: 23g; Fiber: 2.5g; Protein: 7g

Spinach and Artichoke Arancini SERVES 4 I love rice so much—there is nothing wrong with it. It can do whatever it wants. It’s perfect. These spinach and artichoke arancini could not be any easier to make, and we’re even using microwaveready rice to make it bulletproof. Typically, making arancini can be time-consuming and intimidating with the precise steps required. But here, it’s made easy and quick and a touch healthier without the deep-frying. —Michelle Boland NUT-FREE, VEGETARIAN Prep Time: 20 minutes Total Cook Time: 15 minutes Accessories: Grill Grate, Crisper Basket 1 (8-ounce) package frozen spinach and artichoke dip, prepared per box instructions 1 (8.5-ounce) package microwave-ready basmati rice, prepared per box instructions ¼ cup grated Parmesan cheese ½ cup shredded mozzarella cheese 2 tablespoons mayonnaise 1 tablespoon chopped fresh parsley Kosher salt Freshly ground black pepper Nonstick cooking spray ½ cup all-purpose flour 1 large egg, beaten ¾ cup seasoned panko bread crumbs 1. In a medium bowl, combine the prepared spinach and artichoke dip, prepared rice, Parmesan, mozzarella, mayonnaise, parsley, salt, and pepper with a rubber-tipped spatula until evenly mixed. 2. Portion the rice mixture in heaping 1-tablespoon scoops. You should get about 22 portions. Spray your hands with the cooking spray, then roll each portion into a ball. 3. Insert the Grill Grate, place the Crisper Basket on the grill, and close the hood. Select AIR CRISP, set the temperature to 375°F, and set the time to 15 minutes. Press the dial to begin preheating. 4. While the unit is preheating, prepare the breading stations. Put the flour in a small bowl, the beaten egg in another small bowl, and the bread crumbs in a third small bowl. 5. Moving in sequence, dredge the balls of rice in the flour to coat, then in the egg, and then in the bread crumbs. When the breading is completed, evenly spray each arancini with the cooking spray. 6. When the unit beeps to signify it has preheated, place the arancini balls in the basket. Close the hood and cook for 7 minutes. 7. After 7 minutes, gently shake the basket. Place the basket back in the unit and close the hood to resume cooking. 8. When cooking is complete, serve the arancini warm with a dipping sauce of your choice. Per serving: Calories: 373; Total fat: 16g; Saturated fat: 4.5g; Cholesterol: 54mg; Sodium: 747mg; Carbohydrates: 43g; Fiber: 1.5g; Protein: 12g

Grilled Citrus Cooler SERVES 6 TO 8 We don’t see many grilled beverage items in the grilling world, but with the Ninja® Foodi® XL Pro Grill & Griddle, we’re changing that! We had a lot of fun creating this dish in the Ninja® Test Kitchen, especially the adult version. The char from grilling the citrus takes this drink to a whole new level of flavor you have never had before. If you like it sweeter, add more honey or even some simple syrup. It’s a great option for outdoor summer barbecues with family and friends. —Melissa Celli

DAIRY-FREE, GLUTEN-FREE, NUT-FREE, UNDER 30 MINUTES, VEGETARIAN Prep Time: 5 minutes Total Cook Time: 10 minutes Accessory: Grill Grate Variation: Want to make this adult friendly? Try soaking the grilled citrus slices in ½ cup of your favorite rum, tequila, or vodka for 1 to 2 hours, then add it to the mixture in step 5 for a truly refreshing drink! 1 lime, halved 1 lemon, halved 1 navel orange, halved 1 blood orange, halved ¼ cup honey, warmed in the microwave for 30 seconds 2 (33-ounce) bottles plain sparkling water, divided 4 to 6 cups ice 1. Insert the Grill Grate and close the hood. Select GRILL, set the temperature to MAX, and set the time to 10 minutes. Press the dial to begin preheating. 2. Set one half of each of the lime, lemon, navel orange, and blood orange aside. Thinly slice the remaining halves. 3. When the unit beeps to signify it has preheated, place the unsliced citrus halves cut-side down on the grill. Leave the hood open and cook for 5 minutes. After 5 minutes, remove the fruit from the grill and set aside to cool. 4. Place the sliced fruit on the grill. Leave the hood open and grill for 1 minute on each side, working in batches if necessary. Remove the fruit from the grill and set aside to cool. 5. Using your hands or a citrus juicer, juice the grilled halves of fruit into a pitcher. Add the honey and 1 bottle of sparkling water. Stir well to combine. Add the fruit slices, leaving a few aside to garnish the glasses, and the remaining 1 bottle of sparkling water and stir to incorporate. 6. Divide the ice among the glasses, pour the cooler into the glasses, and garnish with the reserved grilled fruit slices. Per serving (8): Calories: 45; Total fat: 0g; Saturated fat: 0g; Cholesterol: 0mg; Sodium: 2mg; Carbohydrates: 12g; Fiber: 0g; Protein: 0g

Fried Rice SERVES 4 TO 6 Fried rice is certainly one of my guilty pleasures, and I probably make it more often than one should. But that will be our secret. You can eat it as a meal, as a side dish, or at any time of the day. The best part is that it’s completely customizable. You can load it up with whatever veggies your heart desires, and you could even add a protein to it, like pork, shrimp, or chicken, if that’s what you prefer. —Caroline Schliep DAIRY-FREE, NUT-FREE, UNDER 30 MINUTES, VEGETARIAN Prep Time: 10 minutes Total Cook Time: 14 minutes Accessories: Grill Grate, BBQ Griddle Hack It: Don’t feel like spending time mincing garlic and ginger? You can easily find preminced ginger and garlic in the produce section in most grocery stores, which will help cut down on prep time. 1 tablespoon canola oil 2 large eggs, beaten 1½ tablespoons minced garlic 1½ tablespoons minced ginger ½ teaspoon red pepper flakes 1 red bell pepper, diced 1 small red onion, diced 4 cups cooked jasmine or medium-grain rice 3 tablespoons soy sauce 1½ tablespoons hoisin sauce ½ cup snow peas ¼ teaspoon sesame oil 4 scallions, both white and green parts, sliced 1 tablespoon sesame seeds 1. Insert the Grill Grate, place the BBQ Griddle on top so it sits flat, and close the hood. Select BBQ GRIDDLE, set the temperature to 400°F, and set the time to 14 minutes. Press the dial to begin preheating. 2. When the unit beeps to signify it has preheated, place the canola oil and beaten eggs on the BBQ Griddle. Stir the eggs frequently with a rubber-tipped spatula until just cooked, about 2 minutes. Remove the scrambled eggs from the BBQ Griddle and set aside. 3. Place the garlic, ginger, and red pepper flakes on the BBQ Griddle and stir frequently for 1 minute. Then add the bell pepper and onion and cook for 1 minute more, stirring frequently. 4. Add the rice, soy sauce, hoisin sauce, snow peas, and sesame oil to the BBQ Griddle, and toss together until evenly combined. Leave the hood open and continue to cook for the remaining 10 minutes. 5. When cooking is complete, remove the fried rice from the grill and mix it with the scrambled eggs. Top with the scallions and sesame seeds. Per serving (6): Calories: 261; Total fat: 5g; Saturated fat: 0.5g; Cholesterol: 62mg; Sodium: 611mg; Carbohydrates: 46g; Fiber: 2.5g; Protein: 8g

Blistered Garlicky Green Beans SERVES 4 TO 6 I love that my kids love green beans, one of the few vegetables they’ll eat. It’s been a fun adventure finding different ways to make them exciting, and this recipe is our current favorite. The fresh lemon and garlic flavors are a WOW for guests, too, and I love how the grill toasts the slivered almonds toward the end of cooking. It’s usually a delicate task to toast nuts for a dish like this, but the heated Grill Grate makes it a piece of cake. —Kara Bleday 5-INGREDIENT, DAIRY-FREE, GLUTEN-FREE, UNDER 30 MINUTES, VEGAN Prep Time: 4 minutes Total Cook Time: 10 minutes Accessory: Grill Grate Hack It: Try tossing the garlic in oil and air-frying before cooking. These crispy garlic chips will transform your dish! 24 ounces green beans, trimmed 3 tablespoons vegetable oil ½ teaspoon kosher salt ½ teaspoon ground white pepper 4 garlic cloves, sliced ¼ inch thick ½ cup slivered almonds Juice of ½ lemon 1. Insert the Grill Grate and close the hood. Select GRILL, set the temperature to HIGH, and set the time to 10 minutes. Press the dial to begin preheating. 2. In a large bowl, combine the green beans, vegetable oil, salt, and pepper and toss to evenly coat the beans. 3. When the unit beeps to signify it has preheated, place the green beans on the grill using siliconetipped tongs. Avoid pouring them directly from the bowl, as this will add excess oil to the grill. Close the hood and cook for 6 minutes. 4. After 6 minutes, add the garlic and almonds and use the tongs to toss to combine. Close the hood and cook for 4 minutes more. 5. When cooking is complete, transfer the green beans to a serving plate and top with the lemon juice. Per serving (6): Calories: 153; Total fat: 12g; Saturated fat: 1g; Cholesterol: 0mg; Sodium: 101mg; Carbohydrates: 11g; Fiber: 4g; Protein: 4g

Grilled Halloumi Cheese with Pepper and Tomato Salsa SERVES 4 Halloumi is tart like feta cheese and has a dense texture like mozzarella cheese. It’s not super popular with the home cook, but you can usually find it on any good Mediterranean restaurant’s menu—usually served very simply, just like this recipe. A little acidity and a simple condiment are all it needs. Halloumi grills quickly and is great for serving as a snack while the rest of the meal is cooking. —Sam Ferguson GLUTEN-FREE, NUT-FREE, UNDER 30 MINUTES, VEGETARIAN Prep Time: 10 minutes Total Cook Time: 6 minutes Accessory: Grill Grate Did You Know? Halloumi is a goat’s-milk cheese from the Mediterranean island country of Cyprus. It’s dense, flavorful, and great for grilling! 2 (8-ounce) blocks halloumi cheese, halved lengthwise 3 teaspoons canola oil, divided Kosher salt Freshly ground black pepper 20 cherry tomatoes 5 mini sweet peppers, halved and seeded 2 teaspoons dried oregano 2 teaspoons balsamic vinegar 1 lemon, halved for juicing 1. Insert the Grill Grate and close the hood. Select GRILL, set the temperature to MAX, and set the time to 6 minutes. Press the dial to begin preheating. 2. While the unit is preheating, lightly coat each halloumi piece with ½ teaspoon of canola oil. Season with salt and pepper. 3. In a large bowl, toss the tomatoes and sweet peppers with the remaining 1 teaspoon of canola oil and season with salt and pepper to taste. 4. When the unit beeps to signify it has preheated, place the halloumi on the grill, gently pressing the pieces down to maximize grill marks. Place the tomatoes and sweet peppers on the grill next to the cheese. Leave the hood open and cook for 3 minutes. 5. After 3 minutes, use a rubber-tipped spatula or silicone-tipped tongs to flip the halloumi. Stir or flip the tomatoes and sweet peppers to ensure even grilling. Leave the hood open and continue cooking for 2 minutes. 6. After 2 minutes, remove the halloumi. If desired, continue cooking the tomatoes and sweet peppers for up to 1 minute more, until your desired charring is achieved. 7. When cooking is complete, remove the tomatoes and sweet peppers. Roughly chop the sweet peppers and place them in a bowl with the tomatoes, oregano, and vinegar. Stir with a spoon to break down the tomatoes. 8. Squeeze the lemon halves over the grilled halloumi cheese to taste and serve with the tomato salsa. Per serving: Calories: 437; Total fat: 34g; Saturated fat: 21g; Cholesterol: 86mg; Sodium: 1,209mg; Carbohydrates: 6g; Fiber: 1.5g; Protein: 25g

Grilled Eggplant Caponata Bruschetta SERVES 4 TO 6 Caponata is a sweet-and-sour Sicilian dish. The eggplant acts as a flavor sponge, soaking up all the sugar, herbs, and acid in the dish as well as taking on all that delicious char-grilled flavor. This is a great dish for entertaining, because the flavors develop overnight, so you can make the caponata the day before and let the flavors meld. Then when you have guests over, all you have to do is grill up some crusty bread, serve, and pour wine! —Craig White NUT-FREE, VEGETARIAN Prep Time: 10 minutes Total Cook Time: 30 minutes Accessory: Grill Grate Substitution: Want to make this dish vegan? Simply substitute agave for the honey. 1 baguette, cut into ½-inch-thick slices on a slight bias 1 eggplant, cut into ½-inch pieces 4 tablespoons canola oil, divided Kosher salt Freshly ground black pepper 1 red onion, cut into ½-inch rounds 4 plum tomatoes, halved lengthwise 6 mini bell peppers, cut into ½-inch rounds 3 oregano sprigs, leaves removed and finely chopped 1 tablespoon honey 2 tablespoons minced capers Zest and juice of 1 lemon 1 tablespoon balsamic vinegar 1 tablespoon extra-virgin olive oil Grated Parmesan cheese, for topping (optional) Pine nuts, for topping (optional) Basil, for topping (optional) Pesto, for topping (optional) 1. Insert the Grill Grate and close the hood. Select GRILL, set the temperature to MAX, and set the time to 30 minutes. Press the dial to begin preheating. 2. When the unit beeps to signify it has preheated, grill the bread slices, working in batches if needed, 3 minutes per side, or until they have the desired grill marks. 3. While the bread grills, in a large bowl, toss the eggplant in 2 tablespoons of canola oil and season with salt and pepper. 4. When the bread is done grilling, remove it and set aside. Place the eggplant on the grill and cook for 7 to 8 minutes, until it is soft, using silicone-tipped tongs to flip the pieces at least once during cooking. 5. While the eggplant is grilling, coat the onions and tomatoes with the remaining 2 tablespoons of canola oil and season with salt and pepper to taste. When the eggplant is done cooking, transfer it to a bowl and set aside. Place the onions and tomatoes on the grill and cook for 4 to 5 minutes. 6. After 5 minutes, remove the tomatoes and place them on a cutting board. Use the tongs to flip the onions. Place the peppers on the grill and cook for 5 minutes. When cooking is complete, place the onions on the cutting board and place the peppers in the bowl with the eggplant.

7. Dice the onions and tomatoes into ½-inch pieces. Add them to the bowl with the peppers and eggplant. Add the oregano, honey, capers, lemon zest and juice, vinegar, and olive oil to the bowl and toss to combine. Taste the caponata and season with salt and pepper to taste if needed. To serve, spoon the caponata onto the grilled bread and top with your choice of toppings. Per serving (6) (without toppings): Calories: 341; Total fat: 12g; Saturated fat: 1g; Cholesterol: 0mg; Sodium: 473mg; Carbohydrates: 51g; Fiber: 4.5g; Protein: 7g

Grilled Iceberg Wedge Salad with Blue Cheese

5 Vegetarian / Plant-Based Mains Charred Summer Vegetable Pasta Salad Plant-Based Smash Burgers with Smoked Gouda and Sautéed Mushrooms Grilled Iceberg Wedge Salad with Blue Cheese Crispy Teriyaki Tofu with Sautéed Vegetables Grilled Vegetable Tacos with Mango Salsa Okonomiyaki with BBQ Sauce, Sriracha, and Mayonnaise Plant-Based Harissa Meatballs with Roast Dijon Cabbage and Garlic Aioli Plant-Based Bratwursts with Grilled Apple and Onion Slaw Crispy Seitan Gyros with Lemon-Dill Yogurt Marinated and Grilled Portobello Burgers with Avocado

Charred Summer Vegetable Pasta Salad SERVES 6 TO 8 Pasta salad is a barbecue staple; it’s the perfect side dish for any cookout. The grilled vegetables here really add some depth to the dish, providing a char-grilled flavor that goes great with grilled meats, chicken, and fish. Brown rice pasta is a nice alternative to regular pasta and for those who have gluten intolerances. I love it because it keeps its bite and remains toothsome after cooking. Be sure to add this recipe to your cookout arsenal this summer! —Craig White GLUTEN-FREE, NUT-FREE, UNDER 30 MINUTES, VEGETARIAN Prep Time: 10 minutes Total Cook Time: 17 minutes Accessory: Grill Grate Substitution: Don’t have brown rice pasta? You can substitute your favorite pasta for the brown rice pasta. 1 small zucchini, halved lengthwise and cut into ½-inch half-moons 1 small summer squash, halved lengthwise and cut into ½-inch half-moons 4 teaspoons canola oil, divided Kosher salt Freshly ground black pepper 1 small red onion, cut into ½-inch rings 6 mini sweet peppers, cut into ½-inch rings 1 (12-ounce) package brown rice fusilli pasta, cooked per package instructions 4 oregano sprigs, leaves removed and finely chopped 1 English cucumber, quartered and cut into ½-inch pieces 1 cup store-bought Parmesan Italian dressing 4 ounces cow’s-milk feta in brine, crumbled ¼ cup oil-cured olives, minced 1. Insert the Grill Grate and close the hood. Select GRILL, set the temperature to MAX, and set the time to 17 minutes. Press the dial to begin preheating. 2. In a large bowl, toss the zucchini and summer squash with 2 teaspoons of canola oil and salt and pepper. In a medium bowl, coat the onions with 1 teaspoon of canola oil and season with salt and pepper. In a small bowl, toss the sweet peppers with the remaining 1 teaspoon of canola oil. 3. When the unit beeps to signify it has preheated, place the zucchini and squash on the grill. Grill for 5 minutes, then use silicone-tipped tongs to flip the vegetables and grill for 2 minutes more. Remove them from the grill and let them cool in a clean bowl. Place the onions on the grill and cook for 5 minutes. After 5 minutes, use the tongs to flip the onions, then add the peppers to the grill. Cook the onions and peppers for 5 minutes. When cooking is complete, transfer the vegetables to the bowl with the zucchini and summer squash. 4. Add the pasta, oregano, cucumber, dressing, feta, and olives to the bowl with the vegetables and toss to combine. Taste and season with salt and pepper to taste, if needed. Per serving (8): Calories: 375; Total fat: 22g; Saturated fat: 5g; Cholesterol: 12mg; Sodium: 510mg; Carbohydrates: 38g; Fiber: 4.5g; Protein: 9g

Plant-Based Smash Burgers with Smoked Gouda and Sautéed Mushrooms SERVES 4 Who doesn’t love burger night? No one. Using a ground plant-based meat makes burger night even better (at least in my household). I have made many variations of this recipe, and none of them have disappointed. I recommend topping your burgers with a flavorful sauce to kick things to the next level. One of my favorites is a smoky tomato aioli. In a small bowl, combine 1 tablespoon of tomato paste (or tomato powder), ¼ cup of mayonnaise, 1 teaspoon of garlic powder, 1 teaspoon of liquid smoke, salt, and pepper. Drizzle this over your burgers, and you will never look back. —Athia Landry 5-INGREDIENT, NUT-FREE, UNDER 30 MINUTES, VEGETARIAN Prep Time: 10 minutes Total Cook Time: 20 minutes Accessories: Grill Grate, BBQ Griddle Substitution: Can’t find smoked Gouda? Swap in Cheddar or Swiss cheese for an equally delicious outcome! 1 (16-ounce) package ground plant-based meat Kosher salt Freshly ground black pepper 1 tablespoon canola oil 8 ounces precut mushrooms 1 yellow onion, halved and thinly sliced 4 to 8 slices smoked Gouda cheese 4 burger buns 1. Insert the Grill Grate, place the BBQ Griddle on top so it sits flat, and close the hood. Select BBQ GRIDDLE, set the temperature to 400°F, and set the time to 20 minutes. Press the dial to begin preheating. 2. Separate the plant-based meat into 4 equal portions. Then shape each portion into a flat, thin patty about 5 inches wide and ¼ inch thick. Season the patties on both sides with salt and pepper. 3. When the unit beeps to signify it has preheated, place the canola oil, mushrooms, and onions on the BBQ Griddle and season with salt and pepper. Leave the hood open to begin cooking. Cook for 10 minutes, tossing frequently using silicone-tipped tongs or a rubber-tipped spatula. 4. When cooking is complete, transfer the mushrooms and onions to a medium bowl and cover to keep warm. 5. Place the burgers on the BBQ Griddle and firmly press each burger for 5 seconds. Leave the hood open to begin cooking. Cook for 3 to 4 minutes, then flip the burgers and place the cheese slices on the burgers. Close the hood and continue cooking for 3 to 4 minutes, or until the cheese is melted. 6. When cooking is complete, remove the burgers. Place the burger buns cut-side down on the BBQ Griddle and toast for 2 minutes. 7. Once the buns are toasted, remove and top each with the burgers, mushrooms, and onions and the sauce of your choice. Per serving: Calories: 582; Total fat: 33g; Saturated fat: 17g; Cholesterol: 45mg; Sodium: 981mg; Carbohydrates: 35g; Fiber: 2g; Protein: 36g

Grilled Iceberg Wedge Salad with Blue Cheese SERVES 4 Most people hear the words “grilled salad,” and the first thing they say is, “Warm lettuce?” My response to that is yes, grilled lettuce is awesome! Char influences the flavor of lettuce the same way it influences the flavor of proteins and vegetables. The flavor is one thing, but the contrast in temperatures, while different, is a revelation. Here, we took a classic steakhouse salad and changed the game by grilling the lettuce and tomatoes. Try it and see whether your perception of grilled salads changes. —Melissa Celli GLUTEN-FREE, NUT-FREE, UNDER 30 MINUTES, VEGETARIAN Prep Time: 5 minutes Total Cook Time: 8 minutes Accessory: Grill Grate Variation: Change up this recipe however you want. Substitute romaine lettuce for the iceberg lettuce, swap in your favorite dressing, and feel free to grill up other veggies such as zucchini and onions for a different grilled salad experience. 1 head iceberg lettuce, cut into 4 wedges 4 tablespoons canola oil, divided Kosher salt Freshly ground black pepper 1 pint cherry tomatoes, halved ¼ cup prepared blue cheese dressing ¼ cup blue cheese crumbles Croutons (optional) 1. Insert the Grill Grate and close the hood. Select GRILL, set the temperature to MAX, and set the time to 8 minutes. Press the dial to begin preheating. 2. Coat the lettuce wedges with 2 tablespoons of canola oil and season with salt and pepper. 3. When the unit beeps to signify it has preheated, place the wedges cut-side down on the grill. Leave the hood open and cook for 2 minutes. After 2 minutes, flip the wedges and cook for 2 minutes more. When cooking is complete, transfer the lettuce to a serving plate. 4. In a large bowl, toss the cherry tomatoes with the remaining 2 tablespoons of canola oil and season with salt and pepper to taste. Place the tomatoes on the grill. Leave the hood open and cook for 2 to 3 minutes, using tongs to toss the tomatoes frequently. When cooking is complete, transfer the tomatoes to the plate with the lettuce. 5. Drizzle the blue cheese dressing across the grilled wedges and top with the blue cheese crumbles and croutons (if using). Per serving: Calories: 274; Total fat: 26g; Saturated fat: 4.5g; Cholesterol: 14mg; Sodium: 305mg; Carbohydrates: 7g; Fiber: 2.5g; Protein: 5g

Crispy Teriyaki Tofu with Sautéed Vegetables SERVES 4 I have been eating a plant-based diet for 12 years and have become more than familiar with tofu. I call for extra-firm tofu because I like my tofu to have a crispy exterior but a soft and juicy inside. The best part about tofu is that it is a blank slate and an amazing “vehicle” for any sauce, spice, or marinade. I recommend pairing this tofu with your favorite grain or rice noodles. —Athia Landry DAIRY-FREE, NUT-FREE, VEGETARIAN Prep Time: 15 minutes, plus 15 minutes to marinate Total Cook Time: 26 minutes Accessories: Grill Grate, BBQ Griddle Substitution: Not a fan of these vegetables? Swap in your favorites. This is also a great recipe for using up those vegetables in your refrigerator. ¼ cup teriyaki sauce 2 garlic cloves, minced ½ teaspoon ground ginger ½ teaspoon onion powder Kosher salt Freshly ground black pepper 1 (16-ounce) package extra-firm tofu, drained, patted dry, and cut into 1-inch cubes 1 tablespoon tuxedo sesame seeds 6 ounces snap peas 6 ounces carrots, thinly sliced 6 ounces broccoli florets 1 tablespoon sesame oil 1 scallion, thinly sliced, for garnish 1. In a large bowl, combine the teriyaki sauce, garlic, ginger, onion powder, salt, and pepper. Add the tofu and toss to evenly coat. Set aside to marinate for at least 15 minutes, tossing frequently. 2. Insert the Grill Grate, place the BBQ Griddle on top so it sits flat, and close the hood. Select BBQ GRIDDLE, set the temperature to 400°F, and set the time to 26 minutes. Press the dial to begin preheating. 3. When the unit beeps to signify it has preheated, place the tofu on the BBQ Griddle. Leave the hood open and cook, turning frequently using silicone-tipped tongs, until browned on all sides, 12 to 16 minutes. When cooking is complete, transfer the tofu to a plate and sprinkle with the sesame seeds. Cover to keep warm. 4. Place the snap peas, carrots, and broccoli on the BBQ Griddle. Toss with the sesame oil and season with salt and pepper to taste. Leave the hood open and cook until the vegetables are crisp tender, 8 to 10 minutes. 5. When cooking is complete, remove the vegetables and serve with the crispy tofu. Garnish with the scallions. Per serving: Calories: 212; Total fat: 11g; Saturated fat: 1.5g; Cholesterol: 0mg; Sodium: 596mg; Carbohydrates: 15g; Fiber: 5g; Protein: 15g

Grilled Vegetable Tacos with Mango Salsa SERVES 4 Tuesday may be my favorite day of the week, because it’s Taco Tuesday! Tacos are one of my top three favorite meals; I love that you can customize any ingredients and use the tortilla as a vessel for delicious pairings. When I need a break from meat, these tacos are my go-to. They use traditional taco seasoning to give you those flavors you recognize, while the mango salsa brings some brightness and sweetness. —Meg Jordan DAIRY-FREE, GLUTEN-FREE, NUT-FREE, UNDER 30 MINUTES, VEGETARIAN Prep Time: 10 minutes Total Cook Time: 20 minutes Accessories: Grill Grate, BBQ Griddle Tip: You can have fun with these tacos by adding different vegetables; summer squash or mushrooms can also be griddled for great flavor. 3 bell peppers, sliced 2 medium yellow onions, sliced 3 tablespoons taco seasoning 3 tablespoons canola oil, divided Kosher salt Freshly ground black pepper 4 (6-inch) corn tortillas Store-bought mango salsa Guacamole, for topping (optional) Sour cream, for topping (optional) Cheese, for topping (optional) 1. Insert the Grill Grate, place the BBQ Griddle on top so it sits flat, and close the hood. Select BBQ GRIDDLE, set the temperature to 400°F, and set the time to 20 minutes. Press the dial to begin preheating. 2. While the unit is preheating, in a large bowl, toss the bell peppers and onions with the taco seasoning, 2 tablespoons of canola oil, salt, and pepper. 3. When the unit beeps to signify it has preheated, place the remaining 1 tablespoon of canola oil on the BBQ Griddle and use a rubber-tipped spatula to spread it across the surface. Place 2 tortillas on the BBQ Griddle. Close the hood and cook for about 2 minutes, or until the tortillas are warmed thoroughly. Remove the tortillas from the BBQ Griddle, repeat with the remaining 2 tortillas, and set the tortillas aside. 4. Place the onions and peppers on the BBQ Griddle. Close the hood and cook, tossing occasionally, until the onions are translucent and the peppers are browned, about 12 minutes. 5. When cooking is complete, transfer the vegetables to the tortillas and add the mango salsa. Add other toppings (if using), such as guacamole, sour cream, and cheese. Per serving (1 taco with 1 tablespoon salsa): Calories: 199; Total fat: 11g; Saturated fat: 1g; Cholesterol: 0mg; Sodium: 180mg; Carbohydrates: 23g; Fiber: 4g; Protein: 2g

Okonomiyaki with BBQ Sauce, Sriracha, and Mayonnaise SERVES 6 TO 8 Okonomiyaki is a Japanese savory pancake that is sometimes referred to as “Japanese pizza.” The first time I had one, it took my breath away. Not only is it beautiful, the combination of the crispy cabbage and the optional toppings of sweet barbecue sauce, fatty mayonnaise, and spicy sriracha is simply perfect. If I had to choose one thing to eat for the rest of my life (this is something I think about frequently), it would be this recipe. —Athia Landry DAIRY-FREE, NUT-FREE, VEGETARIAN Prep Time: 10 minutes Total Cook Time: 30 minutes Accessories: Grill Grate, BBQ Griddle Variation: Looking for some protein? Sear up some edamame in the pod and serve it on the side. 3 large eggs 1 cup all-purpose flour ½ teaspoon kosher salt 1 pound shredded green cabbage 4 scallions, thinly sliced, green and white parts separated Premade barbecue sauce, for topping Mayonnaise, for topping Sriracha, for topping Sesame seeds, for topping 1. In a large bowl, whisk together the eggs, flour, and salt. Add the cabbage and white parts of the scallions and, using your hands, massage and work the batter into the cabbage until it is evenly coated. 2. Insert the Grill Grate, place the BBQ Griddle on top so it sits flat, and close the hood. Select BBQ GRIDDLE, set the temperature to 400°F, and set the time to 30 minutes. Press the dial to begin preheating. 3. When the unit beeps to signify it has preheated, using a 1-cup measuring cup, place a cup of batter onto one side of the BBQ Griddle. With the back of the cup, flatten the batter into a circle. Repeat with 2 okonomiyaki on the BBQ Griddle at a time. Leave the hood open and cook until golden brown, 4 to 5 minutes. 4. After 5 minutes, use a rubber-tipped spatula to flip the okonomiyaki. Close the hood and continue to cook until golden brown, 4 to 5 minutes. The pancakes should be golden brown on both sides; if more time is required, cook for 2 to 3 minutes more on each side. 5. When cooking is complete, remove the okonomiyaki from the BBQ Griddle, evenly cover with the barbecue sauce, and drizzle with the mayonnaise and sriracha. Sprinkle with the sesame seeds and the green parts of the scallions. 6. Repeat with the remaining batter. Per serving (8): Calories: 100; Total fat: 2g; Saturated fat: 0.5g; Cholesterol: 70mg; Sodium: 109mg; Carbohydrates: 15g; Fiber: 2g; Protein: 5g

Plant-Based Harissa Meatballs with Roast Dijon Cabbage and Garlic Aioli SERVES 2 TO 4 I love every aspect of developing a recipe, but I think my favorite part is the plating. I am a sucker for the messy “undone” look, and this dish is perfect for that. I recommend plating this family-style on a large serving platter. Arrange the cabbage wedges, highlighting the grill marks (of course), top with the meatballs, and go to town with the garlic aioli, feta, and dill. Your dinner guests will be amazed. The best part is that they will never know how easy it is to make. —Athia Landry NUT-FREE, VEGETARIAN Prep Time: 15 minutes Total Cook Time: 30 minutes Accessory: Grill Grate 1 (12-ounce) package ground plant-based meat ¼ cup panko bread crumbs 2 large eggs 2 tablespoons harissa Kosher salt Freshly ground black pepper Olive oil spray ¼ cup Dijon mustard 3 tablespoons water ½ head green cabbage, cut into 1-inch wedges ¼ cup plain yogurt 2 tablespoons freshly squeezed lemon juice 2 garlic cloves, grated or minced Crumbled feta cheese, for garnish Chopped fresh dill, for garnish 1. In a large bowl, combine the plant-based meat, bread crumbs, eggs, harissa, salt, and pepper until evenly combined. 2. Use 2 tablespoons of the mixture to create each ball and spray them with the olive oil spray. 3. Insert the Grill Grate and close the hood. Select ROAST, set the temperature to 400°F, and set the time to 30 minutes. Press the dial to begin preheating. 4. When the unit beeps to signify it has preheated, place the meatballs on the grill. Close the hood and cook until the meatballs are browned and crispy, 12 to 15 minutes. 5. While the meatballs are cooking, in a medium bowl, combine the mustard and water. Using a brush, evenly coat the cabbage wedges on all sides. Sprinkle each wedge with salt and pepper to taste. 6. When cooking is complete, remove the meatballs and place them on a plate. Cover the plate with aluminum foil to keep it warm. Place the cabbage wedges on the grill. It is okay if they overlap a little. Close the hood and cook until they are browned and tender, about 15 minutes. 7. While the cabbage is cooking, in a small bowl, combine the yogurt, lemon juice, garlic, and salt and pepper to taste. 8. When cooking is complete, transfer the cabbage to a serving plate. Top with the meatballs and garlic aioli. Sprinkle with the feta and dill to taste. Per serving (4) (without garnish): Calories: 328; Total fat: 17g; Saturated fat: 7g; Cholesterol: 94mg; Sodium: 788mg; Carbohydrates: 20g; Fiber: 3.5g; Protein: 20g

Plant-Based Bratwursts with Grilled Apple and Onion Slaw SERVES 8 The coleslaw in this recipe is elevated by grilling the onions, lemons, and apple. All three ingredients have high sugar contents, which lends them nicely to caramelization through grilling. The golden char on the surface of the veggies created by the Grill Grate provides an enriched flavor that you just don’t get from raw ingredients. Don’t hesitate to try this coleslaw with meat sausages, hot dogs, or burgers, or even as a side dish for your meal. —Sam Ferguson DAIRY-FREE, NUT-FREE, VEGETARIAN Prep Time: 15 minutes Total Cook Time: 14 minutes Accessory: Grill Grate 1 small red onion, cut into 1-inch rings 1 teaspoon canola oil 2 lemons, halved 1 green apple, cored and cut into 1-inch-thick slices 8 (3½-ounce) plant-based bratwursts 2 cups coleslaw mix (about one-third of a 16-ounce bag) 1 tablespoon chopped fresh parsley 2 tablespoons mayonnaise Kosher salt Freshly ground black pepper 8 hot dog buns Condiments like ketchup or mustard (optional) 1. Insert the Grill Grate and close the hood. Select GRILL, set the temperature to HIGH, and set the time to 14 minutes. Press the dial to begin preheating. 2. Brush one side of the onion rings evenly and lightly with the canola oil. 3. When the unit beeps to signify it has preheated, place the onions (oil-side down), lemons (cutside down), and apple slices (flesh-side down) on the grill, gently pressing them down to maximize grill marks. Leave the hood open and cook for 4 minutes. 4. After 4 minutes, use a rubber-tipped spatula or silicone-tipped tongs to remove the onions, lemons, and apples from the grill. Place the bratwursts on the grill. Close the hood and cook for 5 minutes. 5. Roughly chop the onions and apples and place them in a large bowl. Juice the grilled lemons into the bowl. Add the coleslaw mix, parsley, and mayonnaise, and season with salt and pepper to taste. Stir to combine. 6. After 5 minutes, use the tongs to flip the bratwursts. Close the hood and cook for 5 minutes more. 7. When cooking is complete, place the bratwursts in the hot dog buns. Top each bratwurst with coleslaw. Top with any additional condiments (if using) and serve. Per serving: Calories: 160; Total fat: 17g; Saturated fat: 6g; Cholesterol: 1mg; Sodium: 279mg; Carbohydrates: 29g; Fiber: 4g; Protein: 20g

Crispy Seitan Gyros with Lemon-Dill Yogurt SERVES 2 Seitan can be a heavy plant-based protein alternative, but pairing it with lemon and dill helps keep each bite bright. I recommend grating the garlic cloves with a zester or the small side of a box grater. This helps bring out more of the garlic flavor in the yogurt and gives you that subtle “spicy” kick. —Athia Landry NUT-FREE, UNDER 30 MINUTES, VEGETARIAN Prep Time: 10 minutes Total Cook Time: 15 minutes Accessory: Grill Grate Substitution: Make this recipe dairy-free and vegan by using your favorite unsweetened plain vegan yogurt. 1 (8-ounce) package seitan strips 1 tablespoon lemon-rosemary seasoning 1 tablespoon extra-virgin olive oil Kosher salt Freshly ground black pepper 3 tablespoons plain yogurt 4 tablespoons chopped fresh dill, divided 2 garlic cloves, grated or minced 1 tablespoon freshly squeezed lemon juice 1 tablespoon cold water 2 pieces naan or pita bread 6 to 8 butter lettuce leaves 2 Persian cucumbers, thinly sliced 1 Roma tomato, thinly sliced 1 red onion, halved and thinly sliced 1. In a large bowl, toss the seitan, lemon-rosemary seasoning, olive oil, salt, and pepper until combined. Set aside. 2. Insert the Grill Grate and close the hood. Select GRILL, set the temperature to HIGH, and set the time to 15 minutes. Press the dial to begin preheating. 3. In a small bowl, whisk together the yogurt, 2 tablespoons of dill, garlic, lemon juice, water, and salt until combined. Set aside. 4. When the unit beeps to signify it has preheated, place the seitan on the grill. Leave the hood open and cook, flipping the seitan frequently with silicone-tipped tongs, until crispy, 10 to 13 minutes. 5. When cooking is complete, transfer the seitan to a plate. Place the naan on the grill, one at a time if necessary, and cook until warmed, about 1 to 2 minutes per side. 6. Remove the naan from the grill. Top with lettuce, seitan, cucumbers, tomatoes, and red onion. Drizzle with the lemon-dill yogurt and sprinkle with the remaining 2 tablespoons of dill. Fold in half and serve. Per serving: Calories: 635; Total fat: 19g; Saturated fat: 2.5g; Cholesterol: 0mg; Sodium: 1,414mg; Carbohydrates: 84g; Fiber: 3.5g; Protein: 32g

Marinated and Grilled Portobello Burgers with Avocado SERVES 4 I try not to be that guy who tells anyone who’ll listen that I’m a vegetarian, but let me tell you something: I’m a vegetarian! The only food that I really miss is burgers, and this recipe is one of the ways that I scratch that itch at home. The marinade is full of rich umami flavors, which is meant to emulate that same experience of satisfaction and happiness you get when you bite into a great cheeseburger. —Sam Ferguson NUT-FREE, VEGETARIAN Prep Time: 10 minutes, plus 15 minutes to 1 hour to marinate Total Cook Time: 10 minutes Accessory: Grill Grate Hack It: To make this recipe even easier, substitute a store-bought marinade of your choice for the homemade marinade in step 1. 1 tablespoon tomato paste 1 tablespoon balsamic vinegar 1 tablespoon soy sauce 1 tablespoon Worcestershire sauce 1 teaspoon anchovy paste (optional) Kosher salt Freshly ground black pepper 4 large portobello mushroom caps, stems and ribs removed 4 slices provolone cheese 4 hamburger buns 1 ripe avocado, pitted and thinly sliced Lettuce, tomato, and onion, for topping (optional) Condiments such as ketchup or mustard (optional) 1. In a small bowl, whisk together the tomato paste, balsamic vinegar, soy sauce, Worcestershire sauce, anchovy paste (if using), salt, and pepper. 2. Place the mushrooms on a plate or in a large, resealable plastic bag. Pour the marinade over the top, seal the bag, then flip the mushrooms or massage the bag to ensure all parts of the mushrooms are coated with the marinade. Let marinate for at least 15 minutes or up to 1 hour. 3. Insert the Grill Grate and close the hood. Select GRILL, set the temperature to HIGH, and set the time to 10 minutes. Press the dial to begin preheating. 4. When the unit beeps to signify it has preheated, drain the mushrooms of excess marinade and place them on the grill, gently pressing them down to maximize grill marks. Leave the hood open and cook for 5 minutes. 5. After 5 minutes, use a rubber-tipped spatula or silicone-tipped tongs to flip the mushrooms. Leave the hood open and continue cooking for 4 minutes. 6. After 4 minutes, place a slice of provolone cheese on each mushroom. Close the hood and cook for 1 minute more. 7. When cooking is complete, remove the mushroom burgers and place them on the burger buns. Top the burgers with the sliced avocados and any additional toppings (if using), such as lettuce, tomato, onion, or condiments, and serve. Per serving: Calories: 309; Total fat: 15g; Saturated fat: 6g; Cholesterol: 19mg; Sodium: 739mg;

Carbohydrates: 31g; Fiber: 4.5g; Protein: 14g

Grilled Tuna Steaks with Bok Choy

6 Fish & Seafood Mains Crispy Fish “in Chips” Sandwich Balsamic Shiitake Mushrooms and Asparagus with Seared Scallops Grilled Tuna Steaks with Bok Choy Swordfish Saltimbocca with Mediterranean Salad Everything Bagel-Spiced Salmon with Grilled Vegetables Cajun Shrimp and Sausage with Potatoes and Corn Crab and Shrimp Cakes Spiced Halibut with Grilled Mango and Pineapple Salsa Coconut Shrimp with Orange Sweet and Spicy Dipping Sauce New Haven–Style Grilled White Clam Pizza Jerk Mahi Mahi Tacos with Grilled Avocado Crema Miso-Ginger Salmon Burgers

Crispy Fish “in Chips” Sandwich SERVES 4 This sandwich came together a few different ways. When I make tuna sandwiches, I always put potato chips on the sandwich. The crunch factor it creates is out of this world. When I was thinking about how I was going to make this recipe different, I thought about chips and couldn’t pass up a good pun. Coating the fish in chips makes this the crispiest fish sandwich you have ever had. After you make this, you will never go back to basic breading for your air-fried fish. —Craig White NUT-FREE, UNDER 30 MINUTES Prep Time: 10 minutes Total Cook Time: 11 minutes Accessories: Grill Grate, Crisper Basket Substitution: Hard time finding fresh haddock? Buy frozen fillets and thaw them overnight in the refrigerator. You can also use flounder or tilapia. ½ cup all-purpose flour 2 teaspoons seafood seasoning spice Kosher salt Freshly ground black pepper 2 large eggs, beaten 2 teaspoons sriracha 2 cups rippled potato chips 1 cup bread crumbs 4 (6-ounce) fresh skinless haddock fillets 2 tablespoons butter, at room temperature 4 large hamburger buns Store-bought tartar sauce, for topping (optional) Pickle slices, for topping (optional) Butter lettuce, for topping (optional) 4 slices American cheese, for topping (optional) 1. Insert the Grill Grate, place the Crisper Basket on the Grill Grate, and close the hood. Select AIR CRISP, set the temperature to 390°F, and set the time to 10 minutes. Press the dial to begin preheating. 2. Set up a breading station. In a medium bowl, combine the flour and seafood seasoning spice, and season with salt and pepper. In a second medium bowl, combine the eggs and sriracha and beat until blended. Place the potato chips in a resealable bag and crush the chips until they are fine crumbs. Place them in a third medium bowl along with the bread crumbs and stir to combine. 3. Using your left hand, place a fish fillet in the flour mixture and pat it down to coat the fish in flour all over. Shake the fillet to remove excess flour and place it in the bowl with the egg mixture. With your right hand, move the fillet around to coat it with the egg. Then, using your wet right hand, remove the fillet and place it into the bowl with the chip-and-bread-crumb mixture. Using your dry left hand, toss the fillet in the bread crumbs, packing it in to ensure it is coated. Place the fillet on a plate. Repeat this process with the remaining fillets. 4. When the unit beeps to signify it has preheated, place the breaded fillets in the basket. Close the hood and cook for 10 minutes. 5. When cooking is complete, remove the fish from the basket and set aside. Remove the basket from the grill, then wipe the crumbs from the bottom of the grill using a paper towel and siliconetipped tongs. Select GRILL, close the hood, set the temperature to MAX, and set the time to 1 minute. Press the dial to begin preheating.

6. Spread the butter evenly on the inside of the burger buns. When the unit beeps to signify it has preheated, place the buns butter-side down on the grill. Leave the hood open and toast the buns for 1 minute, then remove. 7. Build the sandwiches with the fillets and desired toppings (if using), such as tartar sauce, pickles, lettuce, and cheese, and serve immediately. Per serving: Calories: 449; Total fat: 17g; Saturated fat: 5.5g; Cholesterol: 184mg; Sodium: 967mg; Carbohydrates: 39g; Fiber: 0.5g; Protein: 36g

Balsamic Shiitake Mushrooms and Asparagus with Seared Scallops SERVES 2 This is the perfect recipe for date night and will make you feel like a professional chef. Searing scallops can be a daunting task, but with the grill it is extremely easy and stress-free to achieve that perfect golden-brown color. Marinating the shiitake mushrooms in balsamic vinegar and garlic gives them an amazing umami flavor, which is balanced out nicely with the freshness of the asparagus and the sweetness of the oranges. —Myles Bryan DAIRY-FREE, GLUTEN-FREE, NUT-FREE Prep Time: 15 minutes, plus 15 to 20 minutes to marinate Total Cook Time: 30 minutes Accessories: Grill Grate, BBQ Griddle 2 tablespoons balsamic vinegar 2 tablespoons extra-virgin olive oil, divided 1 tablespoon minced fresh thyme 2 garlic cloves, minced Kosher salt Freshly ground black pepper 8 ounces shiitake mushrooms, stemmed and thinly sliced 2 tablespoons vegetable oil, divided 1 bunch asparagus, stemmed and cut into 1-inch pieces 15 fresh dry-packed sea scallops 1 orange, peeled and sectioned 1. In a medium bowl, whisk together the balsamic vinegar, 1 tablespoon of olive oil, thyme, garlic, salt, and pepper. Add the mushrooms and toss to evenly coat. Set aside to let the mushrooms marinate for 15 to 20 minutes. 2. Insert the Grill Grate, place the BBQ Griddle on top so it sits flat, and close the hood. Select BBQ GRIDDLE, set the temperature to 400°F, and set the time to 30 minutes. Press the dial to begin preheating. 3. When the unit beeps to signify it has preheated, pour 1 tablespoon of vegetable oil on the BBQ Griddle, then add the shiitake mushrooms and asparagus. Leave the hood open and cook, tossing frequently with silicone-tipped tongs, for 15 to 20 minutes, until the asparagus is browned. 4. While the vegetables are cooking, season both sides of the scallops with the remaining 1 tablespoon of olive oil and salt and pepper to taste. 5. When the vegetables are done cooking, transfer them to a platter and set aside. Pour the remaining 1 tablespoon of vegetable oil on the BBQ Griddle, then add the scallops. Leave the hood open and cook for 10 minutes, flipping the scallops after 5 minutes. 6. When cooking is complete, the scallops should be golden brown on both sides. Place the scallops on top of the vegetables. Top with the orange sections. Per serving: Calories: 454; Total fat: 29g; Saturated fat: 3g; Cholesterol: 27mg; Sodium: 460mg; Carbohydrates: 31g; Fiber: 9g; Protein: 22g

Grilled Tuna Steaks with Bok Choy SERVES 2 TO 4 Similar to an outdoor grill, the Ninja® Foodi® Pro XL Grill & Griddle allows you to grill with the hood open. This provides the ability to watch over sensitive foods, such as tuna, which cooks very quickly—if you cook it too long, it will dry out. This recipe cooks the tuna to rare; if you would like it done more, cook it longer, in 1-minute increments. —Meg Jordan 5-INGREDIENT, DAIRY-FREE, NUT-FREE Prep Time: 5 minutes, plus 1 hour to marinate Total Cook Time: 6 minutes Accessory: Grill Grate ⅓ cup soy sauce 2 teaspoons sesame oil Juice of ½ lime 2 (10-ounce) ahi tuna steaks 2 cups chopped baby bok choy 1 tablespoon canola oil Kosher salt Freshly ground black pepper 1. In a medium bowl, whisk together the soy sauce, sesame oil, and lime juice. Place the tuna steaks in a shallow baking dish and pour the marinade over them. Refrigerate for 1 hour. 2. While the tuna is marinating, in a medium bowl, toss the bok choy with the canola oil, salt, and pepper. 3. Insert the Grill Grate and close the hood. Select GRILL, set the temperature to MAX, and set the time to 6 minutes. Press the dial to begin preheating. 4. When the unit beeps to signify it has preheated, place the tuna steaks and bok choy on the grill. Leave the hood open and cook for about 2 minutes, then flip the tuna and bok choy with siliconetipped tongs. Continue cooking for about 2 minutes more, then remove the tuna and bok choy and serve immediately. Per serving (4): Calories: 232; Total fat: 10g; Saturated fat: 1g; Cholesterol: 51mg; Sodium: 1,040mg; Carbohydrates: 2g; Fiber: 0.5g; Protein: 33g

Swordfish Saltimbocca with Mediterranean Salad SERVES 4 In Guam, we used to visit the Guam Fishermen’s Co-Op just down the street from us to get some fresh catch for dinner. I always kept my eyes open for swordfish (and marlin and tuna . . . and octopus kelaguen), since it reminded me of home. The island honored the Chamorro Peskadot and the well-preserved Chamorro traditions. For this recipe, we look east to the Mediterranean for inspiration but keep Guam’s loving people, sandy beaches, and warm water in mind! —Kara Bleday DAIRY-FREE, GLUTEN-FREE, NUT-FREE, UNDER 30 MINUTES Prep Time: 7 minutes Total Cook Time: 14 minutes Accessory: Grill Grate Hack It: If you’re having a hard time wrapping the swordfish, try laying the prosciutto on a large piece of parchment paper. Place the swordfish on top and tightly wrap the prosciutto and parchment paper around the fillet. Let it sit a few minutes and then remove the parchment paper. 2 tablespoons vegetable oil 1 pint cherry tomatoes 1 cup pitted kalamata olives 2 tablespoons capers ¼ teaspoon kosher salt ¼ teaspoon freshly ground black pepper ½ tablespoon fresh oregano leaves 4 (6-ounce) swordfish steaks 8 slices prosciutto Nonstick cooking spray 4 cups fresh arugula Juice of ½ lemon 1. In a large bowl, combine the vegetable oil, tomatoes, olives, capers, salt, pepper, and oregano and mix well. 2. Prepare the swordfish by wrapping each steak in two overlapping slices of prosciutto. 3. Insert the Grill Grate and close the hood. Select GRILL, set the temperature to HIGH, and set the time to 14 minutes. Press the dial to begin preheating. 4. When the unit beeps to signify it has preheated, spray the Grill Grate with cooking spray, then place the swordfish on the grill. Close the hood and cook for 10 minutes. 5. When cooking is complete, remove the swordfish and set aside. Put the tomato mixture on the grill. Close the hood and cook for 4 minutes. 6. When cooking is complete, transfer the grilled tomato mixture back to the large bowl and toss with the arugula and lemon juice. Serve with the swordfish. Per serving: Calories: 488; Total fat: 34g; Saturated fat: 4g; Cholesterol: 119mg; Sodium: 1,666mg; Carbohydrates: 8g; Fiber: 1.5g; Protein: 39g

Everything Bagel-Spiced Salmon with Grilled Vegetables SERVES 4 TO 6 When you want to have bagels for dinner but you’re an adult and literally need to have something more substantial, covering an entire side of salmon in everything spice is the obvious answer. Served with a side of grilled green veggies, it’s an easy win for a weeknight dinner or entertaining friends and family. —Michelle Boland 5-INGREDIENT, DAIRY-FREE, GLUTEN-FREE, NUT-FREE Prep Time: 10 to 15 minutes Total Cook Time: 35 minutes Accessory: Grill Grate 1 salmon fillet, skin on (about 2 pounds) 4 tablespoons canola oil, divided Kosher salt Freshly ground black pepper Everything bagel spice 1 (12-ounce) bunch asparagus, trimmed 1 (12-ounce) bag green beans, trimmed 2 lemons, quartered 1. Insert the Grill Grate and close the hood. Select GRILL, set the temperature to MAX, and set the time to 35 minutes. Press the dial to begin preheating. 2. If necessary, trim the salmon to fit on the grill. Lightly coat both sides with 2 tablespoons of canola oil and season with salt and pepper. Generously season the flesh side of the salmon with the everything bagel spice. 3. When the unit beeps to signify it has preheated, place the salmon flesh-side down on the grill, gently pressing down to maximize grill marks. Leave the hood open and cook for 5 minutes. 4. After 5 minutes, using a rubber-coated spatula, gently flip the salmon in the direction of the hood. Leave the hood open and cook for 10 minutes. After 10 minutes, close the hood and cook for 5 to 10 minutes more, or until your desired doneness is achieved. 5. While the salmon is cooking, in a large bowl, toss the asparagus and green beans with the remaining 2 tablespoons of canola oil, salt, and pepper. 6. When cooking is complete, remove the salmon and place it on a cutting board to rest. Place the vegetables and lemon wedges on the grill. Close the hood and cook for 10 minutes, until they are browned and crispy. 7. When cooking is complete, remove the vegetables and serve with the salmon. Per serving (6): Calories: 377; Total fat: 20g; Saturated fat: 2.5g; Cholesterol: 96mg; Sodium: 340mg; Carbohydrates: 8g; Fiber: 2.5g; Protein: 36g

Cajun Shrimp and Sausage with Potatoes and Corn SERVES 4 A quick take on a Cajun seafood boil, this recipe maintains classic flavors and texture combinations. Layering on top of one another, the ingredients are cooked back-to-back on the BBQ Griddle, allowing you to assemble as you cook. Other than the sausage, each ingredient is coated in Cajun seasoning, making the spicy, tangy flavors pop individually and, ultimately, together. In the end, everything is tossed in a Cajun garlicky butter. —Avery Lowe GLUTEN-FREE, NUT-FREE Prep Time: 10 minutes Total Cook Time: 40 minutes Accessories: Grill Grate, BBQ Griddle Tip: Can’t find 21-25 shrimp? You can substitute any large or extra-large peeled and deveined shrimp. During times of the year when corn is out of season, buy precut frozen ears of corn from the frozen food aisle of your grocery store. Thaw them in the refrigerator before cooking. 1 pound (21–25 count) shrimp, fresh or defrosted, peeled, deveined, tails on 3 tablespoons canola oil, divided 4 tablespoons Cajun seasoning, divided 3 ears corn, ends trimmed, halved crosswise 1 pound baby red potatoes, halved 3 tablespoons garlic powder, divided Kosher salt Freshly ground black pepper 1 pound andouille sausage, cut on a bias 4 tablespoons (½ stick) butter, melted ¼ cup minced fresh parsley 1. Pat the shrimp dry. In a medium bowl, toss the shrimp, 1 tablespoon of canola oil, and 1 tablespoon of Cajun seasoning until the shrimp are evenly coated. Cover the bowl and refrigerate. 2. Insert the Grill Grate, place the BBQ Griddle on top so it sits flat, and close the hood. Select BBQ GRIDDLE, set the temperature to 400°F, and set the time to 25 minutes. Press the dial to begin preheating. 3. In a large bowl, toss the corn and potatoes in 1 tablespoon of canola oil, 1 tablespoon of Cajun seasoning, 1 tablespoon of garlic powder, salt, and pepper until evenly coated. 4. When the unit beeps to signify it has preheated, place the remaining 1 tablespoon of canola oil on the BBQ Griddle. Place the potatoes cut-side down on one half of the BBQ Griddle. Place the corn on the other half. Leave the hood open and cook for 10 minutes, until the potatoes begin to crisp. 5. After 10 minutes, flip the corn and potatoes using silicone-tipped tongs. Close the hood and cook for 10 minutes. After 10 minutes, transfer the corn to a serving plate. Close the hood and continue cooking the potatoes for 5 minutes more. Transfer the potatoes to the plate with the corn. Cover the plate to keep it warm and set aside. 6. Place the sausage on the BBQ Griddle and leave the hood open. Select BBQ GRIDDLE, set the temperature to 400°F, and set the time to 15 minutes. Press the dial to begin cooking. Since the grill will already be hot, skip preheating by pressing the PREHEAT button. Cook the sausage for 5 minutes, then flip and cook for 5 minutes more. When cooking is complete, transfer the sausage to the plate with the corn and potatoes.

7. Remove the shrimp from the refrigerator and place them on the BBQ Griddle. Leave the hood open and cook for 2½ minutes, then flip them using tongs. Close the hood and cook for 2½ minutes more. When cooking is complete, transfer the shrimp to the plate. 8. In a small bowl, mix the melted butter, the remaining 2 tablespoons of Cajun seasoning, the remaining 2 tablespoons of garlic powder, and the parsley. Pour the butter mixture over the platter and season to taste. Per serving: Calories: 640; Total fat: 38g; Saturated fat: 13g; Cholesterol: 232mg; Sodium: 1,698mg; Carbohydrates: 37g; Fiber: 4.5g; Protein: 42g

Crab and Shrimp Cakes SERVES 4 Being from Long Island, my family and I loved to drive out to the Hamptons just to eat the local seafood. One of my favorite things to eat was crab and shrimp cakes. My goal was to recreate that nostalgic moment. This recipe is an amazing twist on classic crab cakes. The BBQ Griddle does an excellent job giving you a perfect golden color on the cakes without drying them out. My favorite way to eat them is with a little chipotle mayonnaise to give them a slight kick. —Myles Bryan DAIRY-FREE, NUT-FREE, UNDER 30 MINUTES Prep Time: 5 minutes Total Cook Time: 15 minutes Accessories: Grill Grate, BBQ Griddle Variation: Turn this into an amazing sandwich by toasting a bun and serving with a slice of tomato and chipotle aioli. 10 ounces shrimp, peeled, deveined, and chopped 5 ounces flaked crabmeat, squeezed dry (if necessary) 1 large egg white, lightly beaten 1 teaspoon Dijon mustard ¼ teaspoon hot pepper sauce 2 teaspoons extra-virgin olive oil 1 teaspoon kosher salt ¼ teaspoon freshly ground black pepper ⅓ cup fine unseasoned dry bread crumbs 2 tablespoons vegetable oil 1. Insert the Grill Grate, place the BBQ Griddle on top so it sits flat, and close the hood. Select BBQ GRIDDLE, set the temperature to 400°F, and set the time to 15 minutes. Press the dial to begin preheating. 2. In a large bowl, combine the shrimp, crabmeat, egg white, mustard, hot pepper sauce, olive oil, salt, and pepper and mix well. Divide the mixture into 4 equal cakes. 3. Place the bread crumbs in a medium bowl. One at a time, place the cakes in the bowl and gently press into the bread crumbs to evenly cover. 4. When the unit beeps to signify it has preheated, pour the vegetable oil onto the BBQ Griddle. Transfer the cakes to the BBQ Griddle and gently press down. Leave the hood open to begin cooking. 5. When the unit beeps and the display reads FLIP, use silicone-tipped tongs to flip the cakes. Leave the hood open and continue cooking for the remaining time. 6. When cooking is complete, remove the crab and shrimp cakes and serve hot. Per serving: Calories: 136; Total fat: 3g; Saturated fat: 0.5g; Cholesterol: 137mg; Sodium: 613mg; Carbohydrates: 6g; Fiber: 0.5g; Protein: 20g

Spiced Halibut with Grilled Mango and Pineapple Salsa SERVES 4 This grilled halibut is super fresh and bright and is sure to be a summer family favorite. The sweet and spicy flavors found in the salsa pair very nicely with the smoky flavors of the spiced halibut. You could even make the salsa a few days ahead of time so all you need to do is throw the fish on the grill, and you will have dinner ready for you and the family in no time. —Caroline Schliep DAIRY-FREE, GLUTEN-FREE, NUT-FREE, UNDER 30 MINUTES Prep Time: 10 minutes Total Cook Time: 14 minutes Accessory: Grill Grate Substitution: The halibut used in this recipe can be easily swapped out for another fish like salmon, cod, sea bass, or swordfish. Or you could even swap in a shellfish like scallops or shrimp. 1 red bell pepper, diced 1 red onion, diced 1 jalapeño, seeded and minced 2 Roma tomatoes, seeded and diced 1 avocado, diced Juice of 2 limes 1 bunch fresh cilantro, roughly chopped Kosher salt Freshly ground black pepper 1 mango, peeled, halved, and pitted 3 pineapple rings, cut ½ inch thick 4 (6-ounce) halibut steaks 2 tablespoons canola oil 2 tablespoons taco seasoning Nonstick cooking spray 1. In a medium bowl, combine the bell pepper, onion, jalapeño, tomatoes, avocado, lime juice, cilantro, salt, and pepper. 2. Insert the Grill Grate and close the hood. Select GRILL, set the temperature to MAX, and set the time to 14 minutes. Press the dial to begin preheating. 3. When the unit beeps to signify it has preheated, place the mango and pineapple rings on the Grill Grate. Leave the hood open and cook for 5 minutes, flipping halfway through with siliconetipped tongs. 4. When cooking is complete, remove the fruit, dice it, and toss it with the salsa mixture. Then place the mixture in the refrigerator to chill until serving. 5. Coat all sides of the halibut with the canola oil, taco seasoning, and salt and pepper to taste. Spray the Grill Grate with cooking spray, then place the halibut on the grill. Leave the hood open and cook for 8 minutes, flipping halfway through with a rubber-coated spatula. 6. When cooking is complete, serve the halibut with the mango and pineapple salsa. Per serving: Calories: 394; Total fat: 19g; Saturated fat: 2g; Cholesterol: 76mg; Sodium: 229mg; Carbohydrates: 29g; Fiber: 6.5g; Protein: 32g

Coconut Shrimp with Orange Sweet and Spicy Dipping Sauce SERVES 4 Coconut shrimp are a no-brainer and are always a crowd-pleaser. I recommend using unsweetened coconut flakes to keep the sweetness controlled and increase the texture. If you’d like to up the flavor of the shrimp, feel free to use sweetened coconut. My niece has a shellfish allergy, and I love making this for her with chicken or cauliflower. This recipe is versatile. If you use another protein, remember to increase the cook time and make sure that any substitute proteins are cooked through. —Kara Bleday DAIRY-FREE, UNDER 30 MINUTES Prep Time: 10 minutes Total Cook Time: 10 minutes Accessories: Grill Grate, Crisper Basket Did You Know? The number on the shrimp label refers to about how many shrimp there are in a pound. Extra-jumbo shrimp are labeled 16–20 count and have between 16 and 20 shrimp per pound. 2 cups all-purpose flour ½ teaspoon kosher salt ¼ teaspoon ground white pepper 1 (13½-ounce) can full-fat coconut milk 1 cup panko bread crumbs 1 cup unsweetened coconut flakes 1 pound (16–20 count) fresh shrimp, peeled and deveined ¼ cup orange marmalade ¼ cup sweet chili sauce 1. Insert the Grill Grate, place the Crisper Basket on the Grill Grate, and close the hood. Select AIR CRISP, set the temperature to 390°F, and set the time to 10 minutes. Press the dial to begin preheating. 2. Create a breading station. Place the flour, salt, and pepper in a medium bowl. In a separate medium bowl, pour the coconut milk. In a third medium bowl, combine the bread crumbs and coconut flakes. 3. One at a time, dredge each shrimp first in the flour, then in the coconut milk, and finally in the bread crumb mixture. Place the breaded shrimp on a clean plate. 4. When the unit beeps to signify it has preheated, place the shrimp on the Grill Grate. Close the hood and cook for 5 minutes per side, or until the shrimp are cooked through and pink. 5. While the shrimp are cooking, in a small bowl, combine the marmalade and chili sauce. 6. When cooking is complete, remove the shrimp from the grill and serve warm with the dipping sauce. Per serving: Calories: 498; Total fat: 17g; Saturated fat: 15g; Cholesterol: 135mg; Sodium: 366mg; Carbohydrates: 60g; Fiber: 4.5g; Protein: 24g

New Haven–Style Grilled White Clam Pizza SERVES 4 TO 6 Pizza is my absolute favorite food. I love the options and the versatility it brings, as you can make it for breakfast, lunch, dinner, and even dessert. I must admit I was a complete skeptic when I heard the words clams and pizza. I thought it didn’t remotely sound like a good combination—until I tried it. The garlic, the different cheeses, and the brightness of the clams and parsley took me back to the first time I tried clams. It was delicious! Here are those classic flavors on a nice grilled pizza crust, which really elevates pizza to a new level. —Melissa Celli NUT-FREE, UNDER 30 MINUTES Prep Time: 5 minutes Total Cook Time: 15 minutes Accessory: Grill Grate Did You Know? White clam pizza originated in New Haven, Connecticut, in the 1960s, when a popular Rhode Island pizza appetizer was raw littleneck clams on the half shell. 3 tablespoons canola oil, divided 1 teaspoon minced garlic 2 tablespoons chopped fresh parsley, divided ½ cup shredded Parmesan cheese 16 ounces prepared pizza dough, at room temperature 1 cup shredded mozzarella cheese 1 (6.5-ounce) can chopped clams, drained 1. Insert the Grill Grate and close the hood. Select GRILL, set the temperature to MAX, and set the time to 15 minutes. Press the dial to begin preheating. 2. In a small bowl, combine 1 tablespoon of canola oil, the garlic, 1 tablespoon of parsley, and the Parmesan cheese and mix well. 3. Stretch the dough into a rectangle no larger than the grill. Cover the surface of the dough with 1 tablespoon of canola oil. 4. When the unit beeps to signify it has preheated, place the dough, oiled-side down, on the grill surface, pressing down gently to ensure the dough is touching all areas of the grill. Spread the remaining 1 tablespoon of canola oil on top of the dough. Leave the hood open and cook for 4 minutes. 5. After 4 minutes, use silicone-tipped tongs or a rubber-tipped spatula to flip the dough. Leave the hood open and continue to cook for 3 minutes. 6. After 3 minutes, flip the dough one more time. Spread the Parmesan mixture on top of the dough along with half the mozzarella cheese. Sprinkle the chopped clams evenly on top of the cheese, then top with the remaining mozzarella. Close the hood and cook for 5 minutes, or until the cheese is fully melted. 7. When cooking is complete, transfer the pizza to a cutting board. Top with the remaining 1 tablespoon of parsley, cut, and serve. Per serving (6): Calories: 355; Total fat: 15g; Saturated fat: 5g; Cholesterol: 20mg; Sodium: 1,153mg; Carbohydrates: 39g; Fiber: 0g; Protein: 12g

Jerk Mahi Mahi Tacos with Grilled Avocado Crema SERVES 4 TO 6 This recipe shows how I love to cook, taking influences from all over the world and smooshing them together into a delicious dish. Jamaican jerk is one of my favorite seasonings. Traditionally used on chicken, it is equally amazing on fish. The slaw delivers an acidic kick that helps cut the spicy fish and charred avocados and balances these delightful tacos. Be sure to wash these tacos down with an ice-cold beer. —Craig White GLUTEN-FREE, NUT-FREE, UNDER 30 MINUTES Prep Time: 10 minutes Total Cook Time: 20 minutes Accessory: Grill Grate Hack It: Having trouble finding fresh, skinless mahi mahi? Thaw frozen fish in the refrigerator overnight. As far as the skin goes, you are going to flake the fish into big pieces, so don’t worry about trying to cut the skin off before you cook the fish. Simply discard the skin after flaking. 4 (6-ounce) fresh skinless mahi mahi fillets ¼ cup store-bought mild jerk marinade Kosher salt Freshly ground black pepper 12 (6-inch) white corn tortillas 2 ripe avocados Canola oil 1 (8-ounce) bag shredded coleslaw mix ½ small red onion, thinly sliced ⅓ cup chopped fresh cilantro 3 tablespoons apple cider vinegar ½ cup sour cream Juice of 1 lime 1. Insert the Grill Grate and close the hood. Select GRILL, set the temperature to MAX, and set the time to 20 minutes. Press the dial to begin preheating. 2. Place the mahi mahi fillets and jerk marinade in a large bowl, toss to cover the fish with the marinade, and season with salt and pepper. 3. When the unit beeps to signify it has preheated, place the tortillas on the grill, three at a time, and warm them for 30 seconds per side. Place the warm tortillas on a plate and cover it with a towel to keep the tortillas warm. 4. Cut the avocados in half lengthwise and remove the pit, keeping the skin on. Drizzle the flesh of the avocado with canola oil and season with salt and pepper to taste. Place the avocados on the grill, cut-side down, and cook for 5 minutes. Remove and set aside. 5. Place the fish on the grill and cook for 5 minutes. 6. While the fish is grilling, in a large bowl, toss the coleslaw mix, onion, cilantro, and vinegar together and season with salt and pepper to taste. 7. To make the avocado crema, remove the avocado flesh from its skin and place the flesh in a medium bowl. Add the sour cream and lime juice, season with salt and pepper to taste, and mash together.

8. After 5 minutes, flip the fish, then continue cooking for 4 to 5 minutes more. When cooking is complete, set the fish aside and let it rest. 9. To assemble the tacos, use a fork to flake the fish into large chunks. Spread a dollop of crema on a tortilla, then add the mahi mahi and top with the slaw. Per serving (6): Calories: 441; Total fat: 24g; Saturated fat: 7g; Cholesterol: 67mg; Sodium: 542mg; Carbohydrates: 34g; Fiber: 7g; Protein: 24g

Miso-Ginger Salmon Burgers SERVES 4 Salmon burgers are a healthy twist on the classic burger. Delicious fresh salmon is hand chopped, combined with the fresh taste of ginger and a touch of lime, and served in a soft bun with crisp lettuce and a hint of spiced mayo. In a matter of minutes, you have created a fun and interesting dinner that will make the whole family happy. Add a healthy slaw and some fries, and you have a complete meal in very little time. —Jennie Vincent DAIRY-FREE, NUT-FREE Prep Time: 20 minutes Total Cook Time: 11 minutes Accessory: Grill Grate Substitution: If you’d like extra spice, add fresh chopped chiles to the salmon mixture. ¼ cup panko bread crumbs 2 tablespoons white miso paste 1 (2-inch) piece fresh ginger, peeled and finely grated 1 garlic clove, crushed Zest of 2 limes and 2 tablespoons freshly squeezed lime juice, divided 2 tablespoons soy sauce 3 tablespoons canola oil, divided 16 ounces fresh skinless salmon fillet, cut into ¼-inch pieces Kosher salt Freshly ground black pepper 8 tablespoons mayonnaise 3 tablespoons sriracha 1 large carrot, peeled into ribbons 2 tablespoons chopped fresh cilantro 4 brioche buns 2 heads baby gem lettuce 1. In a large bowl, combine the bread crumbs, miso paste, ginger, garlic, lime zest, soy sauce, 1 tablespoon of canola oil, salmon, salt, and pepper and mix well. 2. Form the salmon mixture into four equal-size patties about ¾ inch thick. Refrigerate the patties to set while you prepare the sauce and the carrots. 3. In a small bowl, whisk together the mayonnaise, siracha, 1 tablespoon of lime juice, and salt and pepper to taste. 4. In a medium bowl, toss the carrots, the remaining 1 tablespoon of lime juice, and the cilantro until combined. Set aside. 5. Insert the Grill Grate and close the hood. Select GRILL, set the temperature to HIGH, and set the time to 11 minutes. Press the dial to begin preheating. 6. While the unit is preheating, remove the burgers from the refrigerator and brush both sides with the remaining 2 tablespoons of canola oil. 7. When the unit beeps to signify it has preheated, place the burgers on the Grill Grate, gently pressing them down to maximize grill marks. Leave the hood open to begin cooking. 8. When the unit beeps and the display reads FLIP, use a rubber-tipped spatula to flip the burgers. Leave the hood open and continue cooking. 9. While the burgers are cooking, evenly cover the cut sides of the buns with the sriracha mayonnaise.

10. When cooking is complete, place the burgers in the prepared buns. Top them with the lettuce and the carrot strips. Per serving: Calories: 821; Total fat: 49g; Saturated fat: 10g; Cholesterol: 133mg; Sodium: 1,845mg; Carbohydrates: 59g; Fiber: 4.5g; Protein: 35g

Peruvian-Style Grilled Chicken with Blistered Garlicky Green Beans

7 Poultry Mains Greek-Style Chicken Legs with Warm Tzatziki Potato Salad Lemon Pepper Chicken Cutlets with Squash Sweet and Spicy Jerk Chicken Wings Middle Eastern–Style Chicken Pita Pockets Barbecue-Glazed Half Chicken Peruvian-Style Grilled Chicken Tandoori-Style Chicken, Griddled Naan, and Raita Honey-Garlic Chicken Cutlets with Grilled Baby Bok Choy Chicken Parm Pepperoni Pizzas Pull-Apart Vermont Chicken Sandwiches French Onion Chicken Bacon-Wrapped Chicken Tenders with Maple-Mustard Glaze

Greek-Style Chicken Legs with Warm Tzatziki Potato Salad SERVES 4 Greek dishes are always very bright with gorgeous herbs and flavors. My favorite part of any Greek-inspired meal is the tzatziki sauce. It is an amazing creamy sauce that is light and packed full of flavor. This meal puts a fun spin on the typical warm potato salad by tossing the roasted potatoes in plenty of tzatziki, fresh dill, and feta. —Michelle Boland GLUTEN-FREE, NUT-FREE Prep Time: 15 to 20 minutes, plus 1 to 24 hours to marinate Total Cook Time: 55 minutes Accessory: Grill Grate 4 chicken leg quarters (4 to 5 pounds), trimmed as needed 1 (16-ounce) bottle premade Greek dressing or marinade Zest and juice of 2 lemons 1 (24-ounce) bag baby potatoes 2 tablespoons canola oil Kosher salt Freshly ground black pepper ½ cup prepared tzatziki sauce 1 tablespoon roughly chopped fresh dill ¼ cup crumbled feta cheese 1. Place the chicken legs, Greek dressing, and lemon zest and juice in a large resealable bag. Seal the bag and massage it to coat the chicken with the marinade. Refrigerate for at least 1 hour and up to 24 hours. 2. Insert the Grill Grate and close the hood. Select ROAST, set the temperature to 400°F, and set the time to 55 minutes. Press the dial to begin preheating. 3. Cut the baby potatoes in half. Place them in a large bowl, toss them with the canola oil, and season with salt and pepper. 4. When the unit beeps to signify it has preheated, place the potatoes on the grill. Close the hood and cook for 20 minutes. 5. After 20 minutes, transfer the potatoes to a medium bowl and set aside. 6. Place the chicken legs on the grill skin-side up. Close the hood and cook for 35 minutes, undisturbed. After 30 minutes, begin checking the color and temperature. The internal temperature should reach 165°F on a meat thermometer. 7. While the chicken is cooking, add the tzatziki, dill, and feta to the potatoes and toss to combine. 8. When cooking is complete, serve the chicken with the tzatziki potatoes. Per serving: Calories: 784; Total fat: 48g; Saturated fat: 12g; Cholesterol: 268mg; Sodium: 685mg; Carbohydrates: 36g; Fiber: 3g; Protein: 51g

Lemon Pepper Chicken Cutlets with Squash SERVES 4 This recipe is for anyone who forgot to take the chicken out of the freezer and needs dinner ready in two hours. We have all been there! The beauty of the Ninja® Foodi® XL Pro Grill & Griddle is that it does a great job of cooking frozen proteins. You will be surprised that the chicken you’re enjoying was just frozen, and when you serve it with the grilled zucchini and squash, you will have dinner in no time. —Myles Bryan DAIRY-FREE, GLUTEN-FREE, NUT-FREE Prep Time: 10 minutes, plus 1 hour to marinate Total Cook Time: 45 minutes Accessory: Grill Grate Variation: Don’t have lemon pepper marinade? Use your favorite chicken marinade, and the recipe will still be amazing. 1 cup lemon pepper marinade ¼ cup honey 2 tablespoons Dijon mustard 1 tablespoon extra-virgin olive oil Kosher salt Freshly ground black pepper 4 (6-ounce) frozen chicken cutlets 3 tablespoons vegetable oil, divided 2 zucchini, halved lengthwise and cut into half-moons 2 yellow squash, halved lengthwise and cut into half-moons 1. In a large bowl, whisk together the lemon pepper marinade, honey, mustard, olive oil, salt, and pepper. Place the chicken in the marinade and toss to evenly coat. Cover the bowl and refrigerate for at least 1 hour. 2. Insert the Grill Grate and close the hood. Select GRILL, set the temperature to HIGH, and set the time to 30 minutes. Press the dial to begin preheating. 3. When the unit beeps to signify it has preheated, pour 1½ tablespoons of vegetable oil on the grill and use a rubber-tipped spatula to spread it across the surface. Place the chicken cutlets on the grill, gently pressing them down to maximize grill marks. Close the hood and cook for 7 minutes. 4. After 7 minutes, flip the chicken. Close the hood and continue cooking, flipping the chicken every 7 minutes to ensure even grill marks. The chicken is done when the internal temperature reads 165°F on a meat thermometer. 5. When cooking is complete, remove the chicken from the grill and set aside. 6. Select GRILL, set the temperature to MAX, and set the time to 15 minutes. Press the dial to begin cooking. Since the grill is already hot, skip preheating by pressing the PREHEAT button. Spread the remaining 1½ tablespoons of vegetable oil across the surface of the grill, and place the zucchini and squash on it. Season the vegetables with salt and pepper. Leave the hood open and cook for 15 minutes, flipping the vegetables every couple of minutes. 7. When cooking is complete, remove the squash from the grill and serve with the lemon pepper chicken cutlets. Per serving: Calories: 395; Total fat: 15g; Saturated fat: 1g; Cholesterol: 97mg; Sodium: 1,411mg; Carbohydrates: 22g; Fiber: 1g; Protein: 40g

Sweet and Spicy Jerk Chicken Wings SERVES 2 OR 3 Chicken wings are always a favorite and great for those who like a bit of spice in their lives, with a hint of sweetness. These wings are incredibly addictive, and I’m pretty sure they will soon be your go-to chicken wing recipe. They are the perfect addition to a Friday family movie night or watching the game with friends. Just be prepared to make a couple of batches. They are sure to be a crowdpleaser. —Jennie Vincent DAIRY-FREE, GLUTEN-FREE, NUT-FREE Prep Time: 10 minutes, plus 1 to 8 hours to marinate Total Cook Time: 25 minutes Accessories: Grill Grate, Crisper Basket Hack It: This is a great recipe to make in advance. Just marinate the wings ahead of time, and you’re ready to cook as soon as you want your wings. 1 tablespoon canola oil 1 tablespoon jerk seasoning 1 tablespoon smoked paprika 3 tablespoons ketchup 1 tablespoon maple syrup 2 tablespoons packed light brown sugar Kosher salt Freshly ground black pepper 2 pounds chicken wings Barbecue sauce, for serving 1. In a large bowl, whisk together the canola oil, jerk seasoning, paprika, ketchup, maple syrup, brown sugar, salt, and pepper. Add the chicken wings and toss until evenly coated. Refrigerate for at least 1 hour and up to 8 hours. 2. Insert the Grill Grate, place the Crisper Basket on the grill, and close the hood. Select AIR CRISP, set the temperature to 390°F, and set the time to 25 minutes. Press the dial to begin preheating. 3. When the unit beeps to signify it has preheated, place the chicken wings in the basket. Close the hood and cook for about 12 minutes. 4. After 12 minutes, use silicone-tipped tongs to flip the chicken wings. Close the hood and continue cooking for 13 minutes more. 5. When cooking is complete, remove the chicken wings from the basket and serve with the barbecue sauce. Per serving (without barbecue sauce): Calories: 473; Total fat: 28g; Saturated fat: 7.5g; Cholesterol: 199mg; Sodium: 582mg; Carbohydrates: 22g; Fiber: 0g; Protein: 33g

Middle Eastern–Style Chicken Pita Pockets SERVES 4 The hero of this recipe is the yogurt marinade. Full of spices and herbs, it packs a tangy punch that you can feel happy serving your family. I chose chicken tenders because they cook so quickly on the grill, and you can have this ready for the family in no time, especially if you make the marinade in advance. My advice is to set up a toppings bar and let everyone B.Y.O.P.—build your own pita. —Craig White NUT-FREE, UNDER 30 MINUTES Prep Time: 10 minutes Total Cook Time: 12 minutes Accessory: Grill Grate Variation: To create a gyro, place the chicken, toppings, and yogurt marinade on the pita instead of in it and fold the bread over your toppings. Wrap a piece of aluminum foil around half of the gyro to help hold it in place while you’re eating. 1 cup whole-milk Greek yogurt ½ teaspoon ground cardamom 2 teaspoons ground cumin ½ teaspoon smoked paprika 4 garlic cloves, minced 2 tablespoons chopped fresh cilantro 2 tablespoons chopped fresh mint Zest and juice of 1 lemon 1 pound chicken tenders (6 to 8 tenders) 4 (6-inch) whole-wheat pita pockets Store-bought hummus, for topping (optional) Cucumber, for topping (optional) Tomato, for topping (optional) Red onion, for topping (optional) Tahini, for topping (optional) Pickles, for topping (optional) Lettuce, for topping (optional) 1. Insert the Grill Grate and close the hood. Select GRILL, set the temperature to HIGH, and set the time to 12 minutes. Press the dial to begin preheating. 2. In a large bowl, whisk together the yogurt, cardamom, cumin, paprika, garlic, cilantro, mint, and lemon zest and juice. Transfer half of the marinade to a small bowl and reserve it for serving. Place the chicken in the large bowl with the remaining yogurt marinade and toss to coat the chicken. 3. When the unit beeps to signify it has preheated, place the pita pockets on the grill two at a time. Leave the hood open and grill the pitas for about 1 minute per side. Transfer the pitas to a plate and cover it to keep the pitas warm. 4. Place the chicken on the Grill Grate. Leave the hood up and cook for 4 minutes. 5. After 4 minutes, use silicone-tipped tongs to flip the chicken. Close the hood and cook for 4 to 5 minutes more. 6. When cooking is complete, remove the chicken and let it rest for 5 minutes, then cut it into 1inch pieces. 7. To assemble the pitas, cut a slit in the top of each pita and fill it with chicken pieces, the reserved yogurt marinade, and desired toppings (if using), such as hummus, cucumber, tomato, red onion, tahini, pickles, and lettuce.

Per serving (without toppings): Calories: 369; Total fat: 7g; Saturated fat: 2g; Cholesterol: 92mg; Sodium: 789mg; Carbohydrates: 39g; Fiber: 4g; Protein: 38g

Barbecue-Glazed Half Chicken SERVES 2 Many people have a roast chicken recipe in their repertoire for those special occasions. But wouldn’t you also love roast chicken during the week? Perhaps it just feels like a lot of effort after a long day at work. Well, now you can have a juicy, tender roast chicken basted with your favorite barbecue sauce in less than an hour! Throw a salad together while the chicken is roasting in the grill, and you have a great midweek meal. —Jennie Vincent 5-INGREDIENT, DAIRY-FREE, GLUTEN-FREE, NUT-FREE Prep Time: 10 minutes, plus 1 to 8 hours to marinate Total Cook Time: 48 minutes Accessory: Grill Grate 1 tablespoon canola oil 1 teaspoon cinnamon 1 teaspoon smoked paprika 1 tablespoon honey 8 tablespoons barbecue sauce, divided Kosher salt Freshly ground black pepper 1 uncooked half chicken (about 2 pounds) 1. In a small bowl, whisk together the canola oil, cinnamon, paprika, honey, 4 tablespoons of barbecue sauce, salt, and pepper until combined. 2. Place the chicken in a baking dish. Using a brush, coat the chicken on all sides with the glaze, then refrigerate for at least 1 hour and up to 8 hours. 3. Insert the Grill Grate and close the hood. Select ROAST, set the temperature to 350°F, and set the time to 48 minutes. Press the dial to begin preheating. 4. When the unit beeps to signify it has preheated, place the chicken on the grill, cut-side up. Close the hood and cook for 40 minutes. 5. After 40 minutes, brush the chicken with the remaining glaze. Close the hood and cook for 8 minutes more. 6. When cooking is complete, remove the chicken and allow it to rest for 10 minutes before carving and serving. Per serving: Calories: 726; Total fat: 37g; Saturated fat: 8.5g; Cholesterol: 190mg; Sodium: 875mg; Carbohydrates: 36g; Fiber: 0.5g; Protein: 59g

Peruvian-Style Grilled Chicken SERVES 4 TO 6 The Ninja® Foodi® XL Pro Grill & Griddle creates the most amazing grilled chicken. The grill marks and the char are reminiscent of grilling outdoors over an open flame. We grill the chicken here at a lower temperature to minimize the amount of smoke created, but the char and flavor still come through strong, and the flavors of the marinade, especially the garlic and lime, really shine. Pair this with a nice veggie side dish or salad for a complete meal. —Melissa Celli DAIRY-FREE, NUT-FREE Prep Time: 5 minutes, plus 2 to 24 hours to marinate Total Cook Time: 15 minutes Accessory: Grill Grate Pair It: Serve this chicken with Blistered Garlicky Green Beans or sliced on top of Grilled Iceberg Wedge Salad with Blue Cheese. 2 tablespoons soy sauce ¼ cup canola oil ¼ cup fresh cilantro 3 tablespoons freshly squeezed lime juice 2 garlic cloves ¼ teaspoon red pepper flakes ½ teaspoon ground cumin 1 teaspoon smoked paprika 1 tablespoon honey 2 teaspoons kosher salt ½ teaspoon freshly ground black pepper 6 (6- to 7-ounce) boneless, skinless chicken breasts, trimmed 1. Place the soy sauce, canola oil, cilantro, lime juice, garlic, red pepper flakes, cumin, paprika, honey, salt, and pepper in a blender and blend on high for 30 to 60 seconds, or until smooth. Place the chicken in a large resealable bag and pour in the marinade, coating the chicken. Seal the bag and refrigerate for at least 2 hours and up to 24 hours. 2. Insert the Grill Grate and close the hood. Select GRILL, set the temperature to MEDIUM, and set the time to 15 minutes. Press the dial to begin preheating. 3. When the unit beeps to signify it has preheated, place the chicken on the grill, gently pressing down to maximize grill marks. Leave the hood open and cook for 5 minutes. 4. After 5 minutes, use silicone-tipped tongs to flip the chicken. Close the hood and continue cooking for 10 minutes more. 5. When cooking is complete, the internal temperature of the chicken should be 165°F on a meat thermometer. Serve with any side dishes you desire. Per serving (6): Calories: 247; Total fat: 9g; Saturated fat: 1.5g; Cholesterol: 102mg; Sodium: 692mg; Carbohydrates: 2g; Fiber: 0g; Protein: 37g

Tandoori-Style Chicken, Griddled Naan, and Raita SERVES 4 Tandoori chicken is a northern Indian dish named for the clay oven that it’s traditionally cooked in. One special thing about Indian food is the art of blending fragrant spices and making food from scratch. To keep this simple recipe full of flavor, it includes ingredients that can be readily found in most grocery stores. For a touch of authenticity, blend your own spices and make the naan from scratch. —Kelly Gray NUT-FREE Prep Time: 5 minutes, plus 30 minutes to 1 hour to marinate Total Cook Time: 28 minutes Accessories: Grill Grate, BBQ Griddle 2 cups plain whole-milk Greek yogurt, divided 2 tablespoons freshly squeezed lemon juice, divided ½ cup store-bought tandoori masala paste 4 (6- to 8-ounce) boneless, skinless chicken breasts 2 tablespoons butter or ghee, divided 4 pieces naan ⅓ English cucumber, thinly sliced ½ red onion, diced 1 teaspoon ground cumin 2 tablespoons chopped fresh cilantro Kosher salt Freshly ground black pepper 1. Place 1 cup of yogurt, 1 tablespoon of lemon juice, the tandoori masala paste, and the chicken in a large resealable bag. Seal the bag and gently massage it until the chicken is evenly coated, then refrigerate for at least 30 minutes and up to 1 hour. 2. Insert the Grill Grate, place the BBQ Griddle on top so it sits flat, and close the hood. Select BBQ GRIDDLE, set the temperature to 400°F, and set the time to 12 minutes. Press the dial to begin preheating. 3. When the unit beeps to signify it has preheated, place 1 tablespoon of butter on the BBQ Griddle. Leave the hood open, and once the butter has melted, place 2 naan on the BBQ Griddle and cook for 3 minutes per side, using silicone-tipped tongs to flip them. Remove from the BBQ Griddle, add the remaining 1 tablespoon of butter, and repeat with the remaining 2 pieces of naan. Remove the naan from the BBQ Griddle and cover it to keep the naan warm. 4. Place the chicken on the grill and close the hood. Select GRILL, set the temperature to MEDIUM, and set the time to 16 minutes. Press the dial to begin cooking. Since the grill will already be hot, skip preheating by pressing the PREHEAT button. 5. When the unit beeps and the display reads FLIP, open the hood and flip the chicken with the tongs. Close the hood and continue cooking. 6. In a medium bowl, combine the remaining 1 cup of yogurt, remaining 1 tablespoon of lemon juice, cucumber, onion, cumin, cilantro, salt, and pepper and mix until well blended. 7. When cooking is complete, remove the chicken from the grill. Serve with the naan and the cucumber raita. Per serving: Calories: 947; Total fat: 30g; Saturated fat: 13g; Cholesterol: 143mg; Sodium: 1,041mg; Carbohydrates: 96g; Fiber: 9.5g; Protein: 71g

Honey-Garlic Chicken Cutlets with Grilled Baby Bok Choy SERVES 2 The combination of this sweet, umami chicken and the charred delicateness of baby bok choy will be one to keep in your dinner repertoire. The longer you marinate the chicken, the more flavorful it will become; however, even a few hours with these flavors and textures blending will consistently lend itself to an impressive meal made with easy-to-find pantry stables. Served over rice or noodles, or just eaten alone, this meal allows both creative freedom and simple elegance. —Avery Lowe

DAIRY-FREE, NUT-FREE Prep Time: 10 minutes, plus 2 to 24 hours to marinate Total Cook Time: 22 minutes Accessory: Grill Grate Substitution: Can’t find baby bok choy? Any kind will do. Just cut it to fit snugly on the Grill Grate. Did You Know? Because baby bok choy have smaller leaves, they tend to be sweeter and less bitter than their mature counterpart. 2 tablespoons garlic powder 1 teaspoon grated fresh ginger 2 tablespoons rice vinegar 2 tablespoons honey 1 teaspoon fish sauce 3 tablespoons soy sauce, divided 4 tablespoons toasted sesame oil, divided 4 (4- to 6-ounce) thin chicken cutlets 6 baby bok choy, halved lengthwise 1 tablespoon toasted sesame seeds, for garnish 2 scallions, both white and green parts, thinly sliced, for garnish 1. In a medium bowl, whisk together the garlic powder, ginger, rice vinegar, honey, fish sauce, 2 tablespoons of soy sauce, and 1 tablespoon of sesame oil. Place the marinade and chicken in a large resealable plastic bag. Seal the bag and massage it to work the marinade all over the chicken, then refrigerate for at least 2 hours and up to 24 hours. 2. Insert the Grill Grate and close the hood. Select GRILL, set the temperature to MAX, and set the time to 10 minutes. Press the dial to begin preheating. 3. In a medium bowl, whisk together the remaining 1 tablespoon of soy sauce and 2 tablespoons of sesame oil. Add the bok choy and toss to evenly coat. 4. When the unit beeps to signify it has preheated, place the bok choy on the grill, gently pressing them down to maximize grill marks. Leave the hood open while cooking. 5. When the unit beeps and the display reads FLIP, use silicone-tipped tongs to flip the baby bok choy. Leave the hood open and continue cooking. When cooking is complete, transfer the bok choy to a plate and set aside. 6. Remove the chicken from the bag, shake off the excess marinade, and set aside. 7. Put the remaining 1 tablespoon of sesame oil on the grill. Place the chicken on the grill and gently press down to maximize grill marks. Leave the hood open. Select GRILL, set the temperature to MEDIUM, and set the time to 12 minutes. Press the dial to begin cooking. Since the grill will already be hot, skip preheating by pressing the PREHEAT button.

8. When the unit beeps and the display reads FLIP, use the tongs to flip the chicken. Leave the hood open and continue cooking. 9. When cooking is complete, transfer the chicken to a plate and garnish with the sesame seeds and scallions. Serve with the grilled baby bok choy. Per serving: Calories: 375; Total fat: 19g; Saturated fat: 2.5g; Cholesterol: 40mg; Sodium: 1,468mg; Carbohydrates: 30g; Fiber: 9.5g; Protein: 31g

Chicken Parm Pepperoni Pizzas SERVES 6 I’m on the record as saying this constantly to my friends in the Ninja® Test Kitchen: the freezer aisle is a great place to find simple prepared ingredients that are easily converted into exciting, flavorful, and creative recipes. In this recipe, frozen chicken patties serve as a pizza crust; they are much easier than dealing with fresh pizza dough when all you want is a 5-ingredient pizza snack in less than 30 minutes. —Sam Ferguson 5-INGREDIENT, NUT-FREE, UNDER 30 MINUTES Prep Time: 5 minutes Total Cook Time: 19 minutes Accessories: Grill Grate, BBQ Griddle Hack It: Place a small pinch of additional shredded mozzarella cheese on top of the pepperoni slices to keep them from blowing around during the last part of cooking. 1 tablespoon unsalted butter 6 (4-ounce) frozen breaded chicken patties 6 tablespoons prepared pizza sauce 6 tablespoons shredded mozzarella cheese 24 pepperoni slices 1. Insert the Grill Grate, place the BBQ Griddle on top so it sits flat, and close the hood. Select BBQ GRIDDLE, set the temperature to 375°F, and set the time to 19 minutes. Press the dial to begin preheating. 2. When the unit beeps to signify it has preheated, place the butter on the BBQ Griddle. Use a rubber-tipped spatula to move the butter around so it melts evenly across the surface. Place the chicken patties on the BBQ Griddle. Leave the hood open and cook for 7 minutes. 3. After 7 minutes, flip the chicken patties. Close the hood and continue cooking for 7 minutes more. 4. When the countdown timer reads 5 minutes, place 1 tablespoon of marinara sauce on each chicken patty. Use a spoon to spread the sauce evenly across each. Sprinkle 1 tablespoon of mozzarella cheese evenly over the sauce, then place 4 pepperoni slices on each chicken patty. Close the hood and cook for 5 minutes more. 5. When cooking is complete, remove the chicken Parm pepperoni pizzas from the grill and serve. Per serving: Calories: 436; Total fat: 26g; Saturated fat: 9.5g; Cholesterol: 87mg; Sodium: 614mg; Carbohydrates: 24g; Fiber: 1.5g; Protein: 26g

Pull-Apart Vermont Chicken Sandwiches SERVES 12 This combination of flavors—Cheddar cheese, fresh green apples, sweet caramelized onions—is 100 percent Vermont. When my sister asked me to put together a dish with classic Vermont flavors for one of her parties, I knew exactly what ingredients I needed and how to make them pop. After eating these incredible sandwiches, we tried to turn the filling into a dip. Instead of assembling sandwiches, we baked the cheesy chicken in the oven until bubbly, then topped it with the onions and apples. Amazing! —Kara Bleday NUT-FREE Prep Time: 15 minutes Total Cook Time: 46 minutes Accessories: Grill Grate, BBQ Griddle Substitution: Don’t want to wait for the onions to caramelize? Try a store-bought onion chutney. 3 green apples, skin on, cut into ½-inch cubes 2 tablespoons freshly squeezed lemon juice 2 cups water 2 tablespoons unsalted butter, at room temperature 12 sweet Hawaiian rolls, halved lengthwise 4 tablespoons vegetable oil, divided 2 cups thinly sliced red onion Kosher salt 2 tablespoons maple syrup 1 tablespoon packed light brown sugar 2½ cups shredded cooked chicken (about 1 rotisserie chicken) ½ cup (4 ounces) cream cheese 2 cups shredded Cheddar cheese 2 scallions, both white and green parts, sliced 2 tablespoons mayonnaise 1. Insert the Grill Grate, place the BBQ Griddle on top so it sits flat, and close the hood. Select BBQ GRIDDLE, set the temperature to 400°F, and set the time to 6 minutes. Press the dial to begin preheating. 2. In a medium bowl, toss the apples with the lemon juice and water to prevent the apples turning brown. Butter the inside of the Hawaiian rolls, making sure the top and bottom halves stay together. 3. When the unit beeps to signify it has preheated, place half of the rolls cut-side down on the BBQ Griddle. Close the hood and cook for 3 minutes. Remove and repeat with the remaining rolls, then set aside. 4. Select BBQ GRIDDLE, set the temperature to 400°F, and set the time to 30 minutes. Press the dial to begin cooking. Since the grill will already be hot, skip preheating by pressing the PREHEAT button. Place 2 tablespoons of vegetable oil, the onions, and the salt on the BBQ Griddle. Leave the hood open and cook for 20 minutes, stirring the onions often with silicone-tipped tongs. After 20 minutes, add the maple syrup and brown sugar. Close the hood and continue cooking for 10 minutes. When cooking is complete, transfer the onions to a bowl and set aside.

5. Select BBQ GRIDDLE, set the temperature to 400°F, and set the time to 10 minutes. Press the dial to begin cooking. Since the grill will already be hot, skip preheating by pressing the PREHEAT button. Place the remaining 2 tablespoons of vegetable oil, the chicken, and the cream cheese on the BBQ Griddle and toss to combine. Add the Cheddar cheese and scallions, and sprinkle a little salt on top to taste. Leave the hood open and cook for 10 minutes, or until the cheese begins to bubble. 6. When cooking is complete, remove the chicken from the grill. Drain and pat the apples dry. To assemble the sandwiches, top the bottom halves of the rolls with the mayonnaise, chicken, onions, and apples. Place the other bun halves on top, cut, and serve. Per serving (1 sandwich): Calories: 426; Total fat: 22g; Saturated fat: 8g; Cholesterol: 65mg; Sodium: 380mg; Carbohydrates: 37g; Fiber: 2.5g; Protein: 20g

French Onion Chicken SERVES 4 TO 6 I am a huge French onion soup connoisseur during the winter months, but I wanted to find a way to somehow incorporate it into a dish I could enjoy year-round. Therefore, I created this recipe for all the French onion soup lovers out there. It includes all the things I love about the soup, like the delicious caramelized onions and ooey-gooey cheese topping, with the twist of stuffing a chicken breast with some herb-and-garlic cheese and grilling it to perfection. —Caroline Schliep GLUTEN-FREE, NUT-FREE Prep Time: 10 minutes Total Cook Time: 31 minutes Accessories: Grill Grate, BBQ Griddle 1 tablespoon canola oil 3 large Vidalia onions, halved and cut into strips 3 garlic cloves, minced ¼ cup beef broth 4 thyme sprigs, stemmed 4 dashes Worcestershire sauce ½ tablespoon balsamic vinegar 4 (9-ounce) boneless, skinless chicken breasts, butterflied 1 tablespoon onion powder 1 tablespoon garlic powder Kosher salt Freshly ground black pepper 8 tablespoons herb-and-garlic cheese spread 1 cup shredded Gruyère cheese 8 slices thinly sliced Swiss cheese 4 slices thinly sliced low-moisture mozzarella cheese 1. Insert the Grill Grate, place the BBQ Griddle on top so it sits flat, and close the hood. Select BBQ GRIDDLE, set the temperature to 400°F, and set the time to 10 minutes. Press the dial to begin preheating. 2. When the unit beeps to signify it has preheated, place the canola oil, onions, and garlic on the BBQ Griddle. Leave the hood open and cook for 8 minutes, tossing frequently with silicone-tipped tongs. 3. After 8 minutes, add the beef broth, thyme, Worcestershire sauce, and vinegar and stir until evenly combined. Leave the hood open and cook for 2 minutes, then remove the onion mixture and set aside. Using oven mitts, carefully remove the BBQ Griddle from the unit and set aside to cool. 4. Season the chicken breasts evenly on both sides with the onion powder, garlic powder, salt, and pepper. Then spread 2 tablespoons of the herb-and-garlic cheese on the inside of each butterflied chicken breast. Stuff each chicken breast with ¼ cup of Gruyère and ¼ cup of the onion mixture (not all of the onions will be used to stuff the chicken). Use skewers or toothpicks to seal the chicken breasts shut. 5. Select GRILL, set the temperature to HIGH, and set the time to 16 minutes. Close the hood and press the dial to begin preheating. 6. When the unit beeps to signify it has preheated, place the chicken breasts on the Grill Grate and gently press down to maximize grill marks. Close the hood to begin cooking. 7. When the unit beeps and the display reads FLIP, use silicone-tipped tongs to flip the chicken. Close the hood and continue cooking.

8. When cooking is complete, place ¼ cup of the remaining onion mixture, 2 slices of Swiss cheese, and 1 slice of mozzarella on top of each chicken breast. Select BROIL, set the temperature to HIGH, and set the time to 5 minutes. Close the hood and press the dial to begin cooking. Since the grill will already be hot, skip preheating by pressing the PREHEAT button. Cook until the cheese is golden brown. 9. When cooking is complete, remove the chicken from the grill. Remove the skewers or toothpicks and serve. Per serving (6): Calories: 606; Total fat: 35g; Saturated fat: 19g; Cholesterol: 175mg; Sodium: 547mg; Carbohydrates: 15g; Fiber: 1.5g; Protein: 56g

Bacon-Wrapped Chicken Tenders with MapleMustard Glaze SERVES 2 I love a juicy chicken tender wrapped in smoked bacon, but these chicken tenders have the added touch of a delicious sticky glaze that makes them almost addictive. The grill ensures the chicken remains moist, while the bacon adds a lovely smokiness. This recipe is perfect for an easy snack, or add potatoes of your choice, some fresh corn, and a salad to create a quick midweek dinner that is sure to make everyone happy. —Jennie Vincent 5-INGREDIENT, DAIRY-FREE, GLUTEN-FREE, NUT-FREE Prep Time: 20 minutes, plus 1 hour to marinate Total Cook Time: 11 minutes Accessory: Grill Grate Substitution: If you don’t have any maple syrup, use honey. 2 garlic cloves, crushed 2 tablespoons canola oil Kosher salt Freshly ground black pepper 4 (4- to 5-ounce) chicken breasts, cut into 3 strips each (12 strips total) 3 tablespoons maple syrup 2 tablespoons yellow mustard 12 slices smoked bacon 1. In a large bowl, toss the garlic, canola oil, salt, pepper, and chicken until evenly coated. Refrigerate for 1 hour. 2. In a small bowl, whisk together the maple syrup and mustard. 3. Remove the chicken from the bowl and wrap 1 slice of bacon around each chicken tender. 4. Insert the Grill Grate and close the hood. Select GRILL, set the temperature to HIGH, and set the time to 11 minutes. Press the dial to begin preheating. 5. When the unit beeps to signify it has preheated, place the chicken tenders on the grill, gently pressing them down to maximize grill marks. Leave the hood open and cook for 6 minutes. 6. After 6 minutes, use silicone-tipped tongs to flip the chicken tenders. Leave the hood open and continue cooking for 4 minutes more. 7. After 4 minutes, brush each chicken tender on all sides with the maple-mustard glaze. Leave the hood open and cook for 1 minute more. 8. When cooking is complete, remove the tenders from the grill and serve immediately. Per serving: Calories: 685; Total fat: 36g; Saturated fat: 8g; Cholesterol: 183mg; Sodium: 944mg; Carbohydrates: 21g; Fiber: 0g; Protein: 66g

Honey Dijon and Herb-Crusted Rack of Lamb

8 Beef, Pork & Lamb Mains Teriyaki-Marinated Skirt Steak with Grilled Onions Chimichurri Flank Steak Steak Fajitas Meatloaf Kofta Kebabs Honey Dijon and Herb-Crusted Rack of Lamb Hawaiian Kalua Pulled Pork Nachos Italian-Style Rubbed Twin Pork Tenderloins with Grilled Vegetable Medley Carne Asada Tortas Grilled Ribeye Steak with Blue Cheese Bread Crumbs Jalapeño Popper–Stuffed Burgers Chipotle Pork Chops with Grilled Corn Salad Hawaiian Marinated Pork Loin Grilled Cowboy Steak with Grilled Zucchini Grilled Harissa and Yogurt Lamb Chops Flank Steak Roulade with Spinach and Fontina Stuffing

Teriyaki-Marinated Skirt Steak with Grilled Onions SERVES 4 Skirt steak is one of my all-time favorite meats to grill no matter the time of the year. And because it’s such a thin cut of meat, it cooks super quickly and lends itself well to any sort of marinade you want to put it in. This teriyaki marinade in particular is one of my favorites, because once you throw it on the grill, the marinade instantly begins to caramelize and even char in some places, which results in the most delicious, mouthwatering steak you’ve ever had. Trust me. —Caroline Schliep

DAIRY-FREE, NUT-FREE Prep Time: 10 minutes, plus 1 to 8 hours to marinate Total Cook Time: 28 minutes Accessory: Grill Grate Substitution: If you can’t find sriracha in your grocery store, use ½ teaspoon of red pepper flakes or even a few dashes of your favorite hot sauce instead. ⅓ cup soy sauce 2 garlic cloves, minced 1 tablespoon minced ginger 2 tablespoons packed light brown sugar 2 tablespoons honey ½ tablespoon sriracha 4 (10-ounce) skirt steaks 2 white onions, cut into ½-inch rounds 1. In a large bowl, whisk together the soy sauce, garlic, ginger, brown sugar, honey, and sriracha. 2. Place the steaks in the bowl with the marinade and toss to evenly coat. Cover and refrigerate for 1 hour and up to 8 hours. 3. Insert the Grill Grate and close the hood. Select GRILL, set the temperature to MAX, and set the time to 8 minutes. Press the dial to begin preheating. 4. When the unit beeps to signify it has preheated, place the onions on the grill. Leave the hood open and cook for 8 minutes, flipping halfway through. Remove from the grill and set aside. 5. Place the steaks on the grill. Select GRILL, set the temperature to MEDIUM, and set the time to 20 minutes. Press the dial to begin cooking. Since the grill will already be hot, skip preheating by pressing the PREHEAT button. Leave the hood up and begin cooking. Flip the steaks frequently throughout cooking to get even grill marks on all sides. 6. When cooking is complete, transfer the steaks to a plate or cutting board and let them rest for 5 minutes before slicing and serving them with the grilled onions. Per serving: Calories: 559; Total fat: 27g; Saturated fat: 9g; Cholesterol: 194mg; Sodium: 992mg; Carbohydrates: 15g; Fiber: 1g; Protein: 65g

Chimichurri Flank Steak SERVES 4 The key to cooking flank steak is to marinate it first. Flank steak can tend to be a little chewy, but when marinated, it can be one of the most tender pieces of steak to eat. Most citrus fruits do an amazing job breaking down lean meats, turning them into more tender cuts. In this recipe, we are using lemon juice in the chimichurri, an Argentine sauce. This flank steak recipe is vibrant and flavorful. Serve it with some roasted potatoes and a salad, and you have a full dinner. —Myles Bryan DAIRY-FREE, GLUTEN-FREE, NUT-FREE Prep Time: 10 minutes, plus 8 to 24 hours to marinate Total Cook Time: 30 minutes Accessory: Grill Grate 2 cups extra-virgin olive oil 2 tablespoons kosher salt 1 chile pepper, minced 2 tablespoons minced garlic ¼ cup minced fresh cilantro ¼ cup minced fresh oregano 1 tablespoon dried parsley ¼ cup freshly squeezed lemon juice 1½ to 2 pounds flank steak 3 tablespoons vegetable oil 1. In a medium bowl, whisk together the olive oil, salt, chile pepper, garlic, cilantro, oregano, parsley, and lemon juice. Place half the marinade in a small bowl, cover, and refrigerate for serving. Place the remaining marinade and the steak in a large resealable plastic bag. Seal the bag and massage it to coat the steak with the marinade. Refrigerate for at least 8 hours and up to 24 hours. 2. Insert the Grill Grate and close the hood. Select GRILL, set the temperature to 400°F, and set the time to 30 minutes. Press the dial to begin preheating. 3. When the unit beeps to signify it has preheated, pour the vegetable oil on the grill and use a rubber-tipped spatula to spread it across the surface. Remove the steak from the marinade and place it on the grill. Leave the hood open and cook, using silicone-tipped tongs to flip the steak every 7 minutes to ensure even char development. 4. After 20 minutes, begin checking the steak for doneness using a meat thermometer. For medium-rare, the thermometer should read 145°F. 5. When cooking is complete, remove the steak and let it rest for 10 minutes before slicing it. Serve with the reserved chimichurri marinade. Per serving: Calories: 980; Total fat: 88g; Saturated fat: 15g; Cholesterol: 127mg; Sodium: 1,213mg; Carbohydrates: 3g; Fiber: 1g; Protein: 45g

Steak Fajitas SERVES 4 I love to throw dinner parties at my house. Steak fajitas are always a crowd-pleaser, because people can mix and match their favorite toppings in each tortilla. The Ninja® Foodi® XL Pro Grill & Griddle does an amazing job caramelizing the onions and giving a perfect sear to the flank steak. One of the keys to this recipe is marinating the steak so that when you’re ready to cook, it comes out perfectly tender and juicy. —Myles Bryan DAIRY-FREE, GLUTEN-FREE, NUT-FREE Prep Time: 15 minutes, plus 8 to 24 hours to marinate Total Cook Time: 55 Minutes Accessories: Grill Grate, BBQ Griddle 2 tablespoons fajita seasoning 2 tablespoons kosher salt 1 tablespoon vegetable oil 1½ to 2 pounds flank steak 1 red bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced 1 large yellow onion, halved lengthwise and thinly sliced 10 (4-inch) corn tortillas 1. In a small bowl, whisk together the fajita seasoning, salt, and vegetable oil. Place the steak, red and yellow bell peppers, and onions in a large resealable bag and pour in the marinade. Seal the bag and massage it so the steak and vegetables are coated in the marinade. Refrigerate for at least 8 hours and up to 24 hours. 2. Insert the Grill Grate, place the BBQ Griddle on top so it sits flat, and close the hood. Select BBQ GRIDDLE, set the temperature to 400°F, and set the time to 30 minutes. Press the dial to begin preheating. 3. When the unit beeps to signify it has preheated, remove the steak from the marinade and place it on the BBQ Griddle (leave the onions and peppers in the marinade until they are used). Leave the hood open and cook the steak. 4. When the unit beeps and the display reads FLIP, use silicone-tipped tongs to flip the steaks. Leave the hood open and continue cooking until the steak reaches your desired doneness (medium-rare is 145°F on a meat thermometer). 5. When cooking is complete, transfer the steaks to a cutting board to rest. 6. Remove the onions and peppers from the marinade and place them on the BBQ Griddle. Select BBQ GRIDDLE, set the temperature to 400°F, and set the time to 25 minutes. Press the dial to begin cooking. Since the grill will already be hot, skip preheating by pressing the PREHEAT button. Leave the hood open and cook for 15 minutes, tossing the onions and peppers frequently, until browned and softened. 7. After about 15 minutes, remove the vegetables and set aside. Working in batches, place the tortillas on the BBQ Griddle, warming them for 1 minute on each side. 8. When the tortillas are warm, thinly slice the steak. Serve with the onions, peppers, warmed tortillas, and toppings of your choice. Per serving: Calories: 751; Total fat: 21g; Saturated fat: 5.5g; Cholesterol: 127mg; Sodium: 1,848mg; Carbohydrates: 86g; Fiber: 11g; Protein: 53g

Meatloaf Kofta Kebabs SERVES 4 Kofta is a Middle Eastern dish that has a similar architecture to meatloaf. However, it differs in its meat base (using beef and lamb, rather than beef and pork), and it’s often served on skewers, making it a great recipe for the grill. Kofta is delicious on its own, but putting it on skewers makes it easy to slip it right into some pita bread drizzled with tzatziki sauce. —Avery Lowe NUT-FREE Prep Time: 15 minutes, plus 1 hour to chill Total Cook Time: 15 minutes Accessories: Grill Grate, Ninja® Skewers or other 8-inch skewers 10 soda crackers 3 tablespoons whole milk 1 large egg, beaten Kosher salt Freshly ground black pepper 1 pound ground lamb 1 pound 80 percent lean ground beef ½ cup finely minced white onion 4 garlic cloves, minced 2 tablespoons smoked or sweet paprika 1 tablespoon ground cumin ¼ cup minced fresh parsley Pita (optional) Tzatziki sauce (optional) 1. Place the crackers in a large resealable bag and crush them with a rolling pin or the bottom of a heavy pan until they look like coarse sand. Transfer the crackers to a large bowl. Add the milk, egg, salt, and pepper and mix until evenly combined. Add the ground lamb, ground beef, onion, garlic, paprika, cumin, and parsley and continue to mix until the lamb and beef are evenly incorporated. 2. Divide the mixture into 4 equal balls. Form each ball around a skewer, then shape it into an oval. Leave one-quarter of the skewer free of meat. Place the kebabs on a tray, cover with plastic wrap, and refrigerate for 1 hour. 3. Insert the Grill Grate and close the hood. Select GRILL, set the temperature to HIGH, and set the time to 15 minutes. Press the dial to begin preheating. 4. When the unit beeps to signify it has preheated, place the skewers on the grill, gently pressing them down to maximize grill marks. Close the hood to begin cooking. 5. When the unit beeps and the display reads FLIP, use silicone-tipped tongs to flip the kofta kebabs. Close the hood and continue cooking. 6. When cooking is done, remove the kebabs and set them aside to cool before serving. Serve alone or with pita bread (if using) and tzatziki sauce (if using). Per serving: Calories: 490; Total fat: 30g; Saturated fat: 12g; Cholesterol: 192mg; Sodium: 212mg; Carbohydrates: 9g; Fiber: 0.5g; Protein: 42g

Honey Dijon and Herb-Crusted Rack of Lamb SERVES 2 TO 4 A gorgeous rack of lamb made simple! Cooking this cut of meat is typically very intimidating. I mean, look at it . . . am I the only person intimidated by a rack of lamb? We’re making it easy and approachable here with the indoor grill. This recipe uses fun and flavorful ingredients to make a typically intimidating dinner quick and delicious for any weeknight—lamb isn’t just for special events anymore! —Michelle Boland DAIRY-FREE, NUT-FREE Prep Time: 10 minutes Total Cook Time: 20 minutes Accessory: Grill Grate 1 (1- to 1½-pound) rack of lamb 2 tablespoons canola oil Kosher salt Freshly ground black pepper 1 tablespoon honey 3 tablespoons Dijon mustard 1 tablespoon minced fresh parsley 1 teaspoon minced fresh rosemary ¾ cup crushed crispy fried onions 1. Insert the Grill Grate and close the hood. Select GRILL, set the temperature to HIGH, and set the time to 20 minutes. Press the dial to begin preheating. 2. Coat the lamb with the canola oil and season with salt and pepper. Cover the bones with aluminum foil to preserve their light color, if desired. 3. In a small bowl, whisk together the honey, mustard, parsley, and rosemary until well blended. 4. When the unit beeps to signify it has preheated, place the lamb skin-side down on the grill. Close the hood and cook for 10 minutes. 5. After 10 minutes, brush the entire lamb rack with the glaze. Use silicone-tipped tongs to flip the lamb so it is skin-side up. Close the hood and cook for 5 minutes. 6. After 5 minutes, carefully press the crispy fried onions onto the skin side of the lamb. Close the hood and continue cooking for 5 minutes more. Cooking is complete when the internal temperature reaches your desired preference. Remove the lamb when it is 5 to 10 degrees under your desired temperature (rare: 125°F to 130°F; medium-rare: 130°F to 140°F; medium: 140°F to 150°F), as the meat will continue to cook as it rests. 7. When cooking is complete, remove the lamb rack and allow it to rest on a cutting board for 5 to 10 minutes before slicing and serving. Per serving (4): Calories: 302; Total fat: 20g; Saturated fat: 6.5g; Cholesterol: 73mg; Sodium: 466mg; Carbohydrates: 9g; Fiber: 0g; Protein: 20g

Hawaiian Kalua Pulled Pork Nachos SERVES 6 Kalua pork is a popular Hawaiian dish made by slow-cooking a whole pig in an imu with banana leaves and koa wood. To make your own, rub a 4- to 5-pound pork shoulder with 1 tablespoon of kosher salt and 2 tablespoons of liquid smoke. Bake in a preheated 325°F oven for 5 hours. Traditionally kalua pork is served with steamed cabbage. For a twist on this island tradition, try adding your favorite coleslaw mix for texture. —Kara Bleday GLUTEN-FREE, NUT-FREE, UNDER 30 MINUTES Prep Time: 5 minutes Total Cook Time: 10 minutes Accessories: Grill Grate, BBQ Griddle Substitution: If you don’t have kalua pork, substitute your favorite ready-made barbecue pulled pork. 8 ounces restaurant-style tortilla chips 4 cups kalua pulled pork 2 cups Mexican blend shredded cheese 1 cup sour cream 1 (8-ounce) jar mango salsa 3 scallions, both white and green parts, sliced 1. Insert the Grill Grate, place the BBQ Griddle on top so it sits flat, and close the hood. Select BBQ GRIDDLE, set the temperature to 325°F, and set the time to 10 minutes. Press the dial to begin preheating. 2. When the unit beeps to signify it has preheated, place the tortilla chips evenly across the BBQ Griddle plate and top them with the pork. Close the hood and cook for 4 minutes. 3. After 4 minutes, sprinkle the cheese over the nachos. Close the hood and continue cooking for 3 to 4 minutes more, or until the cheese is melted. 4. When cooking is complete, carefully remove the BBQ Griddle plate. Layer the nachos with the sour cream, mango salsa, and scallions. Serve directly on the hot griddle plate. Per serving: Calories: 609; Total fat: 38g; Saturated fat: 16g; Cholesterol: 112mg; Sodium: 385mg; Carbohydrates: 33g; Fiber: 2g; Protein: 32g

Italian-Style Rubbed Twin Pork Tenderloins with Grilled Vegetable Medley SERVES 4 TO 6 This is a perfect, simple weeknight meal that will feed the whole family. Even if it’s just you at home, you can prepare this dish earlier in the week and have leftovers later in the week when things get hectic and busy. But if leftovers aren’t your thing, this recipe can be halved easily to accommodate a smaller crowd. —Caroline Schliep DAIRY-FREE, GLUTEN-FREE, NUT-FREE Prep Time: 10 minutes Total Cook Time: 40 minutes Accessory: Grill Grate Variation: Substitute fajita seasoning for the Italian seasoning and swap out the zucchini for more onions and peppers to make super-simple grilled pork fajitas. 2 (1- to 1½-pound) pork tenderloins 3 tablespoons canola oil, divided 2 tablespoons Italian seasoning 1 tablespoon garlic powder Kosher salt Freshly ground black pepper 1 large red bell pepper, cut into thirds 1 large red onion, cut into ½-inch rounds 2 small zucchini, halved lengthwise 1. Brush each pork tenderloin with 1 tablespoon of canola oil, then season with the Italian seasoning, garlic powder, salt, and pepper. 2. In a large bowl, toss the bell pepper, onion, and zucchini with the remaining 2 tablespoons of canola oil, and season with salt and pepper to taste. Set aside. 3. Insert the Grill Grate and close the hood. Select GRILL, set the temperature to HIGH, and set the time to 30 minutes. Press the dial to begin preheating. 4. When the unit beeps to signify it has preheated, place the tenderloins on the grill, gently pressing them down to maximize grill marks. Close the hood to begin cooking. 5. When the unit beeps and the display reads FLIP, use silicone-tipped tongs to flip the tenderloins. Close the hood and continue cooking. 6. When cooking is complete, transfer the tenderloins to a plate or cutting board to rest for 10 minutes before slicing. 7. Meanwhile, place the peppers, onions, and zucchini on the grill and close the hood. Select GRILL, set the temperature to MAX, and set the time to 10 minutes. Press the dial to begin cooking. Since the grill will already be hot, skip preheating by pressing the PREHEAT button. Leave the hood open. Flip the vegetables frequently with the tongs throughout cooking to ensure there are grill marks on all sides. 8. When cooking is complete, remove the vegetables from the grill and serve with slices of the pork tenderloin. Per serving (6): Calories: 307; Total fat: 14g; Saturated fat: 2.5g; Cholesterol: 102mg; Sodium: 85mg; Carbohydrates: 5g; Fiber: 15g; Protein: 37g

Carne Asada Tortas SERVES 4 TO 6 The most wonderful thing about Mexican food is the bold, fresh, and vibrant flavors and colors. Inspired by the street tacos of Mexico City, this carne asada recipe uses skirt steak, which is thin and fibrous so it can really soak up the citrusy marinade to tenderize before being grilled. Although nothing is quite like authentic carne asada, the results here are delicious, juicy, and perfectly caramelized. Pile the sandwiches high with roasted poblano peppers, fresh pico de gallo, avocado, and a zesty cream sauce. Enjoy warm with friends and a cold margarita. —Kelly Gray NUT-FREE Prep Time: 15 minutes, plus 5 to 8 hours to marinate Total Cook Time: 20 minutes Accessory: Grill Grate Did You Know? Telera rolls are the staple bread for Mexican sandwiches. Look for them at your local Mexican bakery. If you can’t find them, French rolls are a great substitution. 1 tablespoon garlic powder 1 tablespoon chopped fresh cilantro 2 tablespoons soy sauce 3 teaspoons ground cumin, divided 1½ cups freshly squeezed orange juice 5 tablespoons freshly squeezed lime juice, divided Kosher salt Freshly ground black pepper 3 (1-pound) skirt steaks, ½ to 1 inch thick 2 jalapeño peppers, seeded and halved lengthwise 2 poblano peppers, seeded and halved lengthwise 1 tablespoon canola oil ¼ cup sour cream ¼ cup mayonnaise 4 to 6 telera sandwich rolls (see tip) 2 avocados, mashed 2 cups fresh pico de gallo 1. Place the garlic powder, cilantro, soy sauce, 2 teaspoons of cumin, orange juice, 3 tablespoons of lime juice, salt, and pepper in a large resealable bag. Add the steaks, seal the bag, and massage it so the steak is coated in marinade. Refrigerate for at least 5 hours and up to 8 hours. 2. Remove the steaks from the marinade and set aside. In a medium bowl, toss the jalapeño and poblano peppers with the canola oil and salt and pepper to taste. 3. Insert the Grill Grate and close the hood. Select GRILL, set the temperature to MEDIUM, and set the time to 20 minutes. Press the dial to begin preheating. 4. When the unit beeps to signify it has preheated, place the steaks and peppers on the grill, gently pressing down to maximize grill marks. Leave the hood open while cooking. 5. When the unit beeps and the display reads FLIP, use silicone-tipped tongs to flip the steaks and toss the peppers. Leave the hood open and continue cooking. 6. When cooking is complete, transfer the steaks to a plate or cutting board to rest for 5 minutes. Transfer the peppers to a bowl. 7. In a small bowl, whisk together the sour cream, mayonnaise, remaining 1 teaspoon of cumin, remaining 2 tablespoons of lime juice, and salt and pepper to taste.

8. Thinly slice the steaks and peppers, and split open the rolls if needed. Assemble the sandwiches by layering the steak, peppers, cumin aioli, avocado, and pico de gallo in the rolls. Per serving (6): Calories: 864; Total fat: 41g; Saturated fat: 10g; Cholesterol: 166mg; Sodium: 1,369mg; Carbohydrates: 66g; Fiber: 5.5g; Protein: 60g

Grilled Ribeye Steak with Blue Cheese Bread Crumbs SERVES 2 Grilled steak and the delicious savory notes of blue cheese are a match made in heaven, so what better way to combine the two than to add a simple blue cheese crumb to a delicious ribeye steak while it’s cooking? Just add an arugula and tomato salad, some potatoes, and a glass of red wine, and you have not only a very easy weeknight supper but also a very impressive dinner in less than 30 minutes. —Jennie Vincent 5-INGREDIENT, NUT-FREE, UNDER 30 MINUTES Prep Time: 10 minutes Total Cook Time: 12 minutes Accessory: Grill Grate 3 tablespoons panko bread crumbs 2 ounces blue cheese, crumbled 2 tablespoons chopped fresh parsley 3 tablespoons canola oil, divided Kosher salt Freshly ground black pepper 2 (12- to 14-ounce) ribeye steaks, 1 to 1½ inches thick 1. In a small bowl, combine the panko bread crumbs, blue cheese, parsley, 1 tablespoon of canola oil, salt, and pepper and mix well. 2. Coat the steaks on all sides with the remaining 2 tablespoons of canola oil and season with salt and pepper to taste. 3. Insert the Grill Grate and close the hood. Select GRILL, set the temperature to HIGH, and set the time to 12 minutes for medium-rare doneness. Press the dial to begin preheating. 4. When the unit beeps to signify it has preheated, place the steaks on the grill, gently pressing them down to maximize grill marks. Close the hood to begin cooking. 5. When the unit beeps and the display reads FLIP, use silicone-tipped tongs to flip the steaks. Cover the grilled side of the steak with the blue cheese bread crumbs. Close the hood and continue cooking. 6. When cooking is complete, transfer the steaks to a plate or cutting board to rest for 10 to 12 minutes before slicing and serving. Per serving: Calories: 968; Total fat: 72g; Saturated fat: 22g; Cholesterol: 218mg; Sodium: 568mg; Carbohydrates: 12g; Fiber: 0.5g; Protein: 68g

Jalapeño Popper–Stuffed Burgers SERVES 4 Classic burger recipes are a dime a dozen, so I wanted to try something different when I was given the “stuffed burgers” recipe. Everyone in the Ninja® Test Kitchen knows the freezer aisle is my favorite section of the grocery store—this is where the Kids’ Menu items from my childhood memories are stocked. I might technically be an adult, but I love eating like a kid! Yes, the chopped jalapeño poppers in the burgers are a surprise, but they’re also full of flavor, texture, and friendly, youthful memories. —Sam Ferguson NUT-FREE, UNDER 30 MINUTES Prep Time: 10 minutes Total Cook Time: 6 minutes Accessory: Grill Grate Substitution: Don’t want to use blue cheese? Substitute ½ cup of any desired shredded or crumbled cheese instead. 1 pound 80 percent lean ground beef ½ cup bacon bits ½ cup blue cheese crumbles 4 frozen prepared jalapeño poppers, defrosted, chopped Kosher salt Freshly ground black pepper 4 slices American cheese 4 hamburger buns Toppings like lettuce, tomato, or onion (optional) Condiments like ketchup, mustard, or mayonnaise (optional) 1. Insert the Grill Grate and close the hood. Select GRILL, set the temperature to HIGH, and set the time to 6 minutes for medium doneness. Press the dial to begin preheating. 2. In a large bowl, combine the ground beef, bacon bits, blue cheese, jalapeño poppers, salt, and pepper and mix well, using your hands. Divide the mixture into 4 portions and form each into a 1inch-thick patty by hand. With your thumb, make a ½-inch indent in the center of each patty to help the burgers keep a uniform shape while cooking. 3. When the unit beeps to signify it has preheated, place the patties on the grill, gently pressing them down to maximize grill marks. Close the hood and cook for 5 minutes. 4. After 5 minutes, place a slice of cheese on each patty. Close the hood and continue cooking for 1 minute more. 5. When cooking is complete, place the cheeseburgers in the buns and serve with toppings (if using), such as lettuce, tomato, and onion, and condiments (if using), such as ketchup, mustard, and mayonnaise. Per serving: Calories: 547; Total fat: 29g; Saturated fat: 14g; Cholesterol: 116mg; Sodium: 1,107mg; Carbohydrates: 30g; Fiber: 1g; Protein: 38g

Chipotle Pork Chops with Grilled Corn Salad SERVES 4 A little spicy, a little sweet, with hints of smoke, and packed with flavor—this meal is not only incredibly simple but also quick and impressive. I love to grill corn and peppers because it brings out their natural sugars, so they barely need any seasoning. The veggies are grilled first so that they have time to cool before assembling the salad. This recipe calls for thin boneless pork chops, which keeps cook times low. Feel free to swap in larger cuts; just don’t forget to increase the cook time. —Kelly Gray GLUTEN-FREE, NUT-FREE, UNDER 30 MINUTES Prep Time: 5 minutes Total Cook Time: 24 minutes Accessory: Grill Grate Substitution: Can’t find Cotija cheese? Use crumbled feta cheese instead. 4 ears corn, shucked and cleaned 1 red bell pepper, quartered 3 tablespoons canola oil, divided Kosher salt Freshly ground black pepper 4 (4- to 6-ounce) boneless pork chops, ¾ inch thick 1 tablespoon chipotle seasoning blend 2 tablespoons crumbled Cotija cheese 1 teaspoon chopped fresh oregano 1. Evenly coat the corn and bell peppers with 2 tablespoons of canola oil and season with salt and pepper. 2. Insert the Grill Grate and close the hood. Select GRILL, set the temperature to MAX, and set the time to 12 minutes. Press the dial to begin preheating. 3. When the unit beeps to signify it has preheated, place the corn and bell peppers on the grill. Close the hood to begin cooking. 4. When the unit beeps and the display reads FLIP, use silicone-tipped tongs to flip the vegetables. Close the hood and continue cooking. 5. Meanwhile, coat the pork chops with the remaining 1 tablespoon of canola oil and the chipotle seasoning. 6. When cooking is complete, remove the vegetables and set aside to cool. 7. Select GRILL, set the temperature to HIGH, and set the time to 12 minutes. Press the dial to begin cooking. Since the grill will already be hot, skip preheating by pressing the PREHEAT button. 8. Place the pork chops on the grill, gently pressing down to maximize grill marks. Close the hood to begin cooking. 9. When the unit beeps and the display reads FLIP, use the tongs to flip the pork chops. Close the hood and continue cooking. 10. When cooking is complete, transfer the pork chops to a cutting board to rest for 5 minutes. 11. Carefully cut the corn kernels from the cob and dice the grilled peppers. Place them in a medium bowl and toss them with the Cotija cheese and oregano. Serve with the pork chops. Per serving: Calories: 409; Total fat: 23g; Saturated fat: 5.5g; Cholesterol: 80mg; Sodium: 244mg; Carbohydrates: 22g; Fiber: 2.5g; Protein: 31g

Hawaiian Marinated Pork Loin SERVES 4 Pork comes in many shapes and sizes, and pork loin may be the most standard dinnertime cut of them all. While pork loin is a dependable classic for a reason, this version keeps that charm while also making it instantly new again. The pork is coated in a sweet pineapple marinade that creates a beautiful caramelized sheen on the cooked roast. The final product is also served with grilled pineapple rings, so everyone knows what this dish is about. —Avery Lowe DAIRY-FREE, NUT-FREE Prep Time: 10 minutes, plus 2 to 24 hours to marinate Total Cook Time: 30 minutes Accessory: Grill Grate Substitution: Prefer to use fresh pineapple? No problem, but pineapple juice will need to be purchased separately. 1 (20-ounce) can pineapple chunks, drained, 1 cup juice reserved ¼ cup canola oil 1 tablespoon apple cider vinegar 2 tablespoons soy sauce 1 tablespoon mustard powder 1 tablespoon garlic powder Kosher salt Freshly ground black pepper 1½ pounds pork loin 1 (20-ounce) can pineapple rings, drained 1. In a medium bowl, whisk together the pineapple chunks, pineapple juice, canola oil, vinegar, soy sauce, mustard powder, garlic powder, salt, and pepper. Place the pork loin in a large resealable bag and add the marinade. Seal the bag and massage it to coat the pork with the marinade. Refrigerate for at least 2 hours and up to 24 hours. 2. Remove the pork and shake off the excess marinade. 3. Insert the Grill Grate and close the hood. Select ROAST, set the temperature to 350°F, and set the time to 25 minutes. Close the hood and press the dial to begin preheating. 4. When the unit beeps to signify it has preheated, place the pork on the center of the grill. Close the hood and cook for 25 minutes. 5. When cooking is complete, transfer the pork to a plate or cutting board to rest for 5 minutes. 6. Meanwhile, place the pineapple rings on the grill. Select GRILL, set the temperature to MAX, and set the time to 5 minutes. Press the dial to begin cooking. Since the grill will already be hot, skip preheating by pressing the PREHEAT button. Leave the hood open and cook the pineapple for 2½ minutes. 7. After 2½ minutes, use silicone-tipped tongs to flip the pineapple. Leave the hood open and continue cooking for 2½ minutes more. 8. When cooking is complete, top the pork loin with the grilled pineapple rings and serve. Per serving: Calories: 386; Total fat: 19g; Saturated fat: 5g; Cholesterol: 92mg; Sodium: 335mg; Carbohydrates: 20g; Fiber: 1.5g; Protein: 33g

Grilled Cowboy Steak with Grilled Zucchini SERVES 2 Did you ever think you could get that perfect flavor of a steak grilled outside in the comfort of your home? This recipe will give you a perfectly juicy steak grilled to your liking, with that delicious fresh-off-the-grill flavor, yet all done without leaving your kitchen. Serve it with grilled zucchini and add sides of your choice, and you have a great meal for two in no time at all. —Jennie Vincent 5-INGREDIENT, GLUTEN-FREE, NUT-FREE Prep Time: 10 minutes Total Cook Time: 22 minutes Accessory: Grill Grate Variation: Use a seasonal veggie such as asparagus or sweetheart cabbage wedges instead of the zucchini. Did You Know? It’s always best to use the highest-quality beef you can afford; it really shows in the end result. 1 (24-ounce) cowboy steak, about 2½ inches thick 1 tablespoon canola oil Kosher salt Freshly ground black pepper 3 medium zucchini, cut into ¼-inch slices 1 tablespoon extra-virgin olive oil Premade béarnaise sauce, for serving 1. Coat the steak on all sides with the canola oil and season with salt and pepper. 2. In a large bowl, toss the zucchini in the olive oil, and add salt and pepper to taste. 3. Insert the Grill Grate and close the hood. Select GRILL, set the temperature to MAX, and set the time to 14 minutes for medium-rare doneness. Press the dial to begin preheating. 4. When the unit beeps to signify it has preheated, place the steak on the grill, gently pressing it down to maximize grill marks. Close the hood and cook for 7 minutes. 5. After 7 minutes, use silicone-tipped tongs to flip the steak. Close the hood and cook for 7 minutes more. 6. When cooking is complete, transfer the steak to a plate or cutting board to rest. 7. Place the zucchini on the grill. Select GRILL, set the temperature to HIGH, and set the time to 8 minutes. Leave the hood open and press the dial to begin cooking. Since the grill will already be hot, skip preheating by pressing the PREHEAT button. Cook the zucchini for 4 minutes, then flip using the tongs, and cook for 4 minutes more. 8. When cooking is complete, serve the grilled zucchini with the steak and the premade béarnaise sauce. Per serving (with 3 tablespoons béarnaise): Calories: 846; Total fat: 67g; Saturated fat: 27g; Cholesterol: 346mg; Sodium: 332mg; Carbohydrates: 10g; Fiber: 25g; Protein: 55g

Grilled Harissa and Yogurt Lamb Chops SERVES 2 TO 4 Lamb is one of my favorite proteins to cook—and eat. The flavor is unlike beef or pork, and lamb can be cooked in a variety of ways to transform the flavor. When I was growing up, my dad would cook lamb on the grill with a simple butter sauce, and I wanted to transform his recipe with my own take. Store-bought harissa rub cuts down on prep time and buying lots of different spices. If you like your lamb a bit more rare, reduce the cook time and check the chops with an instant-read thermometer for the final temperature. —Meg Jordan 5-INGREDIENT, GLUTEN-FREE, NUT-FREE Prep Time: 5 minutes, plus 30 minutes to 24 hours to marinate Total Cook Time: 15 minutes Accessory: Grill Grate ¼ cup premade harissa spice rub 2 cups whole-milk Greek yogurt Kosher salt Freshly ground black pepper 8 (4- to 5-ounce) lamb chops 1. In a large bowl, mix together the harissa spice rub, yogurt, salt, and pepper until well combined. Place the lamb chops in the bowl and cover them in the yogurt mixture. Place in the refrigerator and marinate for at least 30 minutes and up to 24 hours. 2. Insert the Grill Grate and close the hood. Select GRILL, set the temperature to MEDIUM, and set the time to 15 minutes. Press the dial to begin preheating. 3. When the unit beeps to signify it has preheated, place the lamb chops on the grill with siliconetipped tongs. Leave the hood open and cook for about 7 minutes. 4. After 7 minutes, flip the chops with the tongs. Leave the hood open and cook for about 7 minutes more for medium-well doneness. 5. When cooking is complete, remove the lamb chops and let them rest for 5 to 10 minutes before serving. Per serving (4): Calories: 548; Total fat: 36g; Saturated fat: 16g; Cholesterol: 159mg; Sodium: 141mg; Carbohydrates: 11g; Fiber: 0g; Protein: 43g

Flank Steak Roulade with Spinach and Fontina Stuffing SERVES 4 TO 6 Roulades are one of my favorite ways to prepare meats. From porchetta to chicken cordon bleu to turducken, roulades are eye-catching presentations. When making this dish, make sure to pound the flank steak thin enough to hold all that stuffing, because it will make it much easier to roll. Take your time and take out some aggression on those flank steaks! Pounding will also help tenderize this generally tough cut of meat. —Craig White NUT-FREE, UNDER 30 MINUTES Prep Time: 10 minutes Total Cook Time: 20 minutes Accessory: Grill Grate Did You Know? Flank steak comes from the abdominal area of the cow. As you can imagine, that muscle could be quite tough. Be sure to cut tough or chewy cuts of meat thinly against the grain, as this makes the muscle fibers smaller and easier to chew. 2 (1-pound) flank steaks Kosher salt Freshly ground black pepper 1 (10-ounce) package frozen spinach, thawed and drained well ½ cup seasoned panko bread crumbs 1 tablespoon whole milk ¾ cup shredded Fontina cheese 1½ teaspoons dried oregano Zest of 1 lemon 4 teaspoons Dijon mustard 2 tablespoons canola oil 1. Place a steak on a cutting board. Cover the steak with plastic wrap and pound it thin with a meat mallet. Make sure the steak is pounded evenly into a thin rectangle, roughly 8 by 10 inches. Season both sides with salt and pepper. Repeat with the second steak. 2. In a large bowl, combine the spinach, bread crumbs, milk, Fontina cheese, oregano, lemon zest, and salt and pepper to taste, and mix until well blended. 3. Spread 2 teaspoons of mustard across the surface of each steak. Divide the filling between the two steaks and spread it evenly across each steak, leaving a ½-inch border around the edge. Gently roll each steak with the grain of the meat, tucking back into the pinwheel any filling that may fall out. Tightly tie off the steak with butcher twine, starting at one end of each roll, at 1- to 2-inch intervals. 4. Insert the Grill Grate and close the hood. Select GRILL, set the temperature to HIGH, and set the time to 20 minutes. Press the dial to begin preheating. Coat each steak roll with 1 tablespoon of canola oil. 5. When the unit beeps to signify it has preheated, place the steak on the grill. Close the hood to begin cooking. Every 5 minutes, use silicone-tipped tongs to rotate the rolls. 6. When cooking is complete, place the roulades on a cutting board to rest for 5 to 10 minutes. Cut each roulade into 8 medallions and serve. Per serving (6): Calories: 381; Total fat: 20g; Saturated fat: 7g; Cholesterol: 113mg; Sodium: 439mg; Carbohydrates: 9g; Fiber: 1.5g; Protein: 40g

Cinnamon Sugar Dessert Nachos

9 Desserts Grilled Summer Peaches with Whipped Cinnamon Mascarpone Cinnamon Sugar Dessert Nachos Rocky Road Brownies Easy Apple Crisp Dessert Pizza S’mores Dip Plantains Foster Grilled Pound Cake and Pineapple Towers Grilled Fruit Salad

Grilled Summer Peaches with Whipped Cinnamon Mascarpone SERVES 4 Don’t believe the recipe title. This is wonderful at any time of year. I tried many versions of this dish, sometimes happily and sometimes a bit nervously. The main issue is what happens when the peaches aren’t ripe. If your peaches are still too firm, try grilling them at a lower temperature for a longer amount of time. The heat will bring out a natural sweetness and tenderize the peaches— and don’t forget to add more brown sugar if needed! —Kara Bleday GLUTEN-FREE, NUT-FREE, UNDER 30 MINUTES, VEGETARIAN Prep Time: 5 minutes Total Cook Time: 5 minutes Accessory: Grill Grate Substitution: Want another layer of flavor? Drizzle the cooked peaches with extra-virgin olive oil before adding the whipped cream. 1 cup heavy (whipping) cream, cold ¾ cup powdered sugar 1 teaspoon vanilla extract 2 tablespoons plus 1 teaspoon ground cinnamon, divided 8 ounces mascarpone cheese, cold ¼ cup packed light or dark brown sugar 4 ripe peaches, halved, pitted, and patted dry ¼ cup vegetable oil, for brushing 1. In a large bowl or the bowl of a stand mixer, combine the heavy cream, powdered sugar, vanilla, and 1 teaspoon of cinnamon. Whip on high speed until soft peaks form. 2. Add the mascarpone cheese and whip on low speed until fully incorporated. Place the bowl in the refrigerator to chill until serving. 3. In a small bowl, combine the remaining 2 tablespoons of cinnamon and the brown sugar and stir to mix well. 4. Insert the Grill Grate and close the hood. Select GRILL, set the temperature to HIGH, and set the time to 5 minutes. Press the dial to begin preheating. 5. Using a pastry brush, coat the cut sides of the peaches with a thin layer of vegetable oil. 6. When the unit beeps to signify it has preheated, place the peaches cut-side down on the grill, gently pressing them down to maximize grill marks. Leave the hood open and cook for 4 to 5 minutes depending on ripeness. 7. When cooking is complete, remove the peaches from the grill. Sprinkle the cut sides with the cinnamon and brown sugar mixture, dollop with the mascarpone whipped cream, and serve. Per serving: Calories: 676; Total fat: 49g; Saturated fat: 28g; Cholesterol: 148mg; Sodium: 40mg; Carbohydrates: 52g; Fiber: 2g; Protein: 7g

Cinnamon Sugar Dessert Nachos SERVES 4 TO 6 Frozen puff pastry is a staple in my freezer. It’s the perfect base for last-minute appetizers and desserts that are simple, delicious, and super impressive. These dessert “nachos” are no exception and are delicious dunked in coffee for a little weekday treat. Cutting the puff pastry while it’s still somewhat frozen helps make handling the dough more manageable. Simply brush with butter, dust with cinnamon sugar, griddle, and enjoy. —Kelly Gray NUT-FREE, UNDER 30 MINUTES Prep Time: 5 minutes Total Cook Time: 6 minutes Accessories: Grill Grate, BBQ Griddle 1 sheet frozen puff pastry, thawed for 5 minutes ½ cup granulated sugar 2 teaspoons cinnamon 4 tablespoons (½ stick) butter, melted 3 tablespoons caramel sauce, for topping 2 tablespoons chocolate sauce, for topping 3 tablespoons powdered sugar, for topping 1. Divide the puff pastry sheet into 3 pieces using the fold lines as a guide, then cut each piece into 4 triangles, for 12 triangles total. 2. In a small bowl, combine the sugar and cinnamon. Set aside 1 tablespoon for later. Brush the puff pastry with the melted butter and sprinkle generously with the cinnamon sugar mixture. 3. Insert the Grill Grate, place the BBQ Griddle on top so it sits flat, and close the hood. Select BBQ GRIDDLE, set the temperature to 400°F, and set the time to 6 minutes. Press the dial to begin preheating. 4. When the unit beeps to signify it has preheated, place the puff pastry on the BBQ Griddle in 3 rows of 4. Close the hood and cook for 6 minutes. 5. When cooking is complete, use silicone-tipped tongs to remove the dessert nachos and place them on a serving plate. Sprinkle with the reserved cinnamon sugar mixture, and top with the caramel and chocolate sauces and the powdered sugar. Per serving (6): Calories: 336; Total fat: 18g; Saturated fat: 10g; Cholesterol: 23mg; Sodium: 141mg; Carbohydrates: 46g; Fiber: 1g; Protein: 3g

Rocky Road Brownies SERVES 16 One of my closest friends from middle school used to bring in rocky road treats for her birthday or events. I always thought they were the most amazing thing—salty peanuts mixed with creamy chocolate and marshmallows. This dessert is a play on those, but instead we use brownies and add a fun topping of marshmallow fluff. use a small baking torch and “toast” the fluff for another level of flavor! —Melissa Celli Prep Time: 5 minutes Total Cook Time: 55 minutes Accessory: Grill Grate Variation: If peanuts are not an option, feel free to substitute pecans or walnuts. Nonstick cooking spray 1 (18-ounce) box brownie mix, plus ingredients called for in brownie box directions 1½ cups unsalted peanuts, divided 1 cup mini marshmallows 1½ cups semi-sweet chocolate chips, divided ½ cup marshmallow creme 1. Insert the Grill Grate and close the hood. Select BAKE, set the temperature to 350°F, and set the time to 55 minutes. Press the dial to begin preheating. 2. Spray an 8-by-8-inch metal or glass baking dish with cooking spray. In a large bowl, prepare the brownie mix per the package instructions. To the prepared mixture, add 1 cup of peanuts, the marshmallows, and 1 cup of chocolate chips. Pour the batter into the baking dish. 3. When the unit beeps to signify it has preheated, place the baking dish directly on the Grill Grate. Close the hood and cook for 55 minutes. 4. When cooking is complete, using a potholder, remove the baking dish from the grill. Let the brownies cool completely, at least 1 hour. Once they are cool, evenly cover the brownies with the marshmallow creme and top with the remaining ½ cup of peanuts and the remaining ½ cup of chocolate chips. Cut into 16 squares and serve. Per serving (1 brownie): Calories: 351; Total fat: 21g; Saturated fat: 8g; Cholesterol: 0mg; Sodium: 108mg; Carbohydrates: 45g; Fiber: 4g; Protein: 6g

Easy Apple Crisp Dessert Pizza SERVES 6 TO 8 Apple crisp has been and should be on every restaurant’s dessert menu. We know it, we love it—so let’s put it on a pizza. This recipe is sure to please a crowd (of about 6 to 8 people), and it’s so fun and easy to make. Most of the components needed are ready-made in stores, so this dessert can be quickly assembled and baked in as little as 30 minutes! —Michelle Boland NUT-FREE, UNDER 30 MINUTES Prep Time: 10 to 15 minutes Total Cook Time: 15 minutes Accessories: Grill Grate, BBQ Griddle Variation: Create any fruit crisp pizza by using canned blueberry, cherry, or strawberry filling! You can also use gluten-free pizza dough and gluten-free flour for a gluten-free friendly recipe. 16 ounces premade uncooked pizza dough, at room temperature Canola oil, for greasing ½ cup all-purpose flour ¼ cup rolled oats ⅓ cup packed light or dark brown sugar ¼ teaspoon cinnamon ½ teaspoon kosher salt 4 tablespoons (½ stick) unsalted butter, at room temperature 1 (21-ounce) can apple pie filling Powdered sugar, for dusting Vanilla ice cream, for serving (optional) 1. On a clean surface, lightly grease the pizza dough with canola oil and stretch it out with your hands to the approximate size of the BBQ Griddle pan (about 7 by 14 inches). Set the dough aside to rest. 2. Insert the Grill Grate, place the BBQ Griddle on top so it sits flat, and close the hood. Select BBQ GRIDDLE, set the temperature to 400°F, and set the time to 15 minutes. Press the dial to begin preheating. 3. In a small bowl, combine the flour, oats, brown sugar, cinnamon, salt, and butter. With your hands, mix until the pieces of butter are broken down into small crumbs and all the ingredients are incorporated. 4. When the unit beeps to signify it has preheated, place the pizza dough on the BBQ Griddle, stretching it as needed so it covers the entire surface. Spread the apple pie filling evenly across the dough, then sprinkle with the prepared crumb topping. Close the hood and cook for 15 minutes. 5. When cooking is complete, transfer the dessert pizza to a cutting board and sprinkle with the powdered sugar. Cut and serve warm with the ice cream (if using). Per serving (8): Calories: 385; Total fat: 12g; Saturated fat: 4.5g; Cholesterol: 15mg; Sodium: 641mg; Carbohydrates: 65g; Fiber: 0.5g; Protein: 4g

S’mores Dip SERVES 6 TO 8 As a Girl Scout, I have many memories of being around a campfire, and there was almost always a s’more involved. It is just such a classic, fun dessert. I even learned to make them over an electric stovetop range in college (not safe!). This dip is essentially an easy, deconstructed s’more. All the components of a s’more are there but without needing to roast them over an open fire, so you can cook safely inside the house. —Melissa Celli 5-INGREDIENT, NUT-FREE, UNDER 30 MINUTES Prep Time: 5 minutes Total Cook Time: 10 minutes Accessory: Grill Grate Variation: If you like fun combinations, add some chopped peanut butter cups, crushed chocolate sandwich cookies, or rainbow sprinkles to the chocolate in step 4 before topping with the marshmallows. 1 (12-ounce) bag semi-sweet chocolate chips ¼ cup sweetened condensed milk 1 (10- to 12-ounce) bag marshmallows 2 sleeves graham crackers (18 cracker sheets total) 1. Insert the Grill Grate and close the hood. Select BAKE, set the temperature to 375°F, and set the time to 10 minutes. Press the dial to begin preheating. 2. Place the chocolate chips and sweetened condensed milk in the bottom of an 8-by-8-inch or 11by-7-inch square metal or glass baking dish, stirring with a rubber-tipped spatula to evenly combine. 3. When the unit beeps to signify it has preheated, place the baking dish directly on the Grill Grate. Close the hood and cook for 4 minutes. 4. After 4 minutes, using the rubber-tipped spatula, stir the chocolate mixture. Then top it with the marshmallows, ensuring the surface is evenly covered. Close the hood and continue cooking for 6 minutes more, until the marshmallows are golden brown. 5. When cooking is complete, with potholders, carefully remove the baking dish. Serve the s’mores dip warm with the graham crackers. Per serving (8): Calories: 507; Total fat: 17g; Saturated fat: 8.5g; Cholesterol: 3mg; Sodium: 278mg; Carbohydrates: 90g; Fiber: 3.5g; Protein: 6g

Plantains Foster SERVES 4 Bananas foster is one of my favorite desserts. It’s so easy and delicious, while still being “impressive.” When it comes to “griddling” bananas, although it is delicious, applying harsh heat to such a sweet and delicate fruit can be a little tough. In this recipe, we use beautifully ripe plantains; they have a bit more structure and can hold up under the higher heat. —Michelle Boland 5-INGREDIENT, GLUTEN-FREE, NUT-FREE, UNDER 30 MINUTES Prep Time: 10 minutes Total Cook Time: 10 minutes Accessories: Grill Grate, BBQ Griddle Did You Know? Plantains are just like bananas in the way that they ripen. The more yellow or brown they are, the riper and sweeter they are. 4 tablespoons (½ stick) unsalted butter, divided 2 large, ripe yellow plantains, halved crosswise, then halved lengthwise ½ cup packed light or dark brown sugar ½ cup heavy (whipping) cream ¼ teaspoon kosher salt Vanilla ice cream for serving (optional) 1. Insert the Grill Grate, place the BBQ Griddle on top so it sits flat, and close the hood. Select BBQ GRIDDLE, set the temperature to 400°F, and set the time to 10 minutes. Press the dial to begin preheating. 2. When the unit beeps to signify it has preheated, put 1 tablespoon of butter on the BBQ Griddle. Once the butter has melted, add the plantains cut-side down. Leave the hood open and cook for about 2 minutes, or until golden brown. 3. When cooking is complete, remove the plantains and set aside. 4. Put the remaining 3 tablespoons of butter and the brown sugar on the BBQ Griddle. Using a rubber-tipped spatula, mix until combined and melted. Add the heavy cream and salt and continue to mix until combined. Once the sauce is combined and bubbling, add the plantains back to the sauce, cut-side down. Leave the hood open and cook for 2 to 3 minutes, or until the plantains are coated and warmed. 5. When cooking is complete, remove the plantains and sauce from the BBQ Griddle. Serve with the ice cream (if using). Per serving: Calories: 439; Total fat: 22g; Saturated fat: 14g; Cholesterol: 64mg; Sodium: 365mg; Carbohydrates: 63g; Fiber: 2.5g; Protein: 2g

Grilled Pound Cake and Pineapple Towers SERVES 3 TO 6 If you want to make a dessert that looks fancy but ultimately requires very minimal effort, this is for you. It comes together in just over 10 minutes, and it’s so effortless you could probably make it blindfolded. Though simple, it packs a flavorful punch of tropical island paradise dreams with a delicious combination of pineapple and coconut flavors that is reminiscent of a piña colada. It’s perfect for a summer cookout. —Caroline Schliep 5-INGREDIENT, UNDER 30 MINUTES Prep Time: 5 minutes Total Cook Time: 8 minutes Accessory: Grill Grate Substitution: Swap out the pineapple for another fruit of your choice, like peaches, strawberries, or even bananas. 6 (½-inch-thick) slices pound cake 6 (½-inch-thick) pineapple rings 1 pint toasted coconut ice cream ¼ cup toasted coconut flakes 1. Insert the Grill Grate and close the hood. Select GRILL, set the temperature to MAX, and set the time to 8 minutes. Press the dial to begin preheating. 2. When the unit beeps to signify it has preheated, place the pound cake slices on the grill. Leave the hood open and cook for 4 minutes, flipping halfway through using a rubber-coated spatula. When cooking is complete, remove the pound cake from the grill and set aside. 3. Place the pineapple rings on the grill. Leave the hood open and cook for 4 minutes, flipping halfway through using silicone-tipped tongs. When cooking is complete, remove the pineapple from the grill and set aside. 4. To assemble the towers, place a slice of pound cake on a plate and top with sliced pineapple, then another slice of pound cake. Finish with a scoop of the ice cream and top with the coconut flakes. Per serving (6): Calories: 504; Total fat: 26g; Saturated fat: 15g; Cholesterol: 135mg; Sodium: 271mg; Carbohydrates: 63g; Fiber: 2g; Protein: 7g

Grilled Fruit Salad SERVES 2 TO 4 When summer arrives in New England, I am ready for some warm-weather food—and a fruit salad is just perfect. As I’m writing, we’re experiencing a heat wave here in Boston. By using my Ninja® Foodi® XL Pro Grill & Griddle, I don’t have to stand out in the heat or heat up my entire house in the hot summer months. Some precut fruit, limes, and a touch of sweetener will bring some cool to your summer barbecue. —Meg Jordan 5-INGREDIENT, DAIRY-FREE, GLUTEN-FREE, NUT-FREE, VEGAN Prep Time: 5 minutes Total Cook Time: 26 minutes Accessory: Grill Grate Hack It: Buy precut fruit spears at the grocery store instead of assembling them yourself; it will save a lot of prep time. 24 mixed fruit skewers, such as spears of cantaloupe, honeydew, pineapple, mango, or watermelon 2 limes, halved 2 tablespoons honey (optional) 1. Insert the Grill Grate and close the hood. Select GRILL, set the temperature to MAX, and set the time to 26 minutes. Press the dial to begin preheating. 2. When the unit beeps to signify it has preheated, place half of the fruit skewers on the grill. Leave the hood open and cook for 6 minutes. 3. After 6 minutes, carefully flip the skewers. Leave the hood open and continue cooking for about 6 minutes, then remove the skewers from the grate. Repeat with the remaining fruit skewers, removing them from the grill once cooked. 4. With 2 minutes remaining, place the limes cut-side down on the grill. Leave the hood open and cook for 2 minutes. 5. When cooking is complete, remove the limes and set aside to cool. Place the grilled fruit on a cutting board and cut into 1-inch pieces. Place in a bowl and squeeze the juice of the grilled limes over the fruit. Toss with the honey (if using) for extra sweetness. Serve immediately. Per serving (4): Calories: 102; Total fat: 0.5g; Saturated fat: 0g; Cholesterol: 0mg; Sodium: 18mg; Carbohydrates: 26g; Fiber: 2.5g; Protein: 1g

MEASUREMENT CONVERSIONS

COOKING TIME CHARTS

ABOUT THE AUTHORS THE NINJA® TEST KITCHEN The Ninja® Test Kitchen is composed of a team of diverse chefs, each with a unique background. They spend hours upon hours testing Ninja’s® appliance prototypes. Every decision regarding our products and our recipes is made with you in mind—how it will improve your life and your experience in the kitchen. The Ninja® Test Kitchen’s goal is to make all the mistakes so that you don’t have to. We find joy in transforming the way you cook and developing recipes that will allow you to fall in love with our projects. Meet the Ninja® Test Kitchen team. KENZIE SWANHART

Director, Global Culinary Innovation, and Head of the Ninja® Test Kitchen

Kenzie Swanhart is a home cook turned food blogger and cookbook author, providing her readers with inspiration both in and out of the kitchen. With more than 350,000 copies of her cookbooks in print, Kenzie never wavers in her mission: creating easy, flavorful recipes made with wholesome ingredients and sharing them with her readers. As the head of culinary innovation for Ninja®, Kenzie works with her team to provide a unique, food-first point of view for the development of new products and recipes to make consumers’ lives easier and healthier. You’ll also see her serving as the face of Ninja® on the leading television home shopping network, where she shares tips, tricks, and recipes for the company’s full line of products. Kenzie lives in the Boston area with her husband, Julien, and their dogs, Charlie and Milo. SAM FERGUSON

Manager, Culinary Product Innovation

Sam Ferguson is a culinary innovation and marketing manager at Ninja®, overseeing and leading the culinary product development of heated cooking appliances. After 10 fulfilling years in the restaurant industry, Sam was ready to step out of the grind of kitchen life and into something less stressful but equally rewarding. Enter Ninja®! As a leader on the product development team, Sam strives to create highquality, innovative, and truly useful cooking tools for home chefs around the world. Sam lives in Boston with his wife, Lily, and his beagle, Waylon. MEG JORDAN

Manager, Recipe and Culinary Content Development

Meg Jordan is an advertising agency professional turned recipe and content developer after making a career change in 2017. After spending most of a decade working in media with Fortune 500 clients, Meg decided to pursue her lifelong passion to work in the culinary industry. A graduate of the Boston University Culinary Arts Certificate program, Meg studied under high-profile chefs in the Boston culinary scene as well as with chef Jacques Pépin. Meg joined the Ninja® Test Kitchen team in 2018, and in her spare time, she enjoys learning about the art of charcuterie and cooking with her fiancé, Chris. KARA BLEDAY

Culinary Manager, International

Kara Bleday’s love of cooking took her to the Culinary Institute of the Pacific in 2010. After culinary school, she interned with chef Masaharu Morimoto at his Waikiki restaurant, immersing herself in Asian cuisine and cooking techniques. Soon after, while living in Guam, Kara traveled throughout Asia and the Pacific learning about new and old food trends, studying different markets, and understanding how the culinary world is interwoven. Kara launched Ninja’s® first ever Global Chef Network and London’s Test Kitchen, bringing 5-star products to consumers around the globe. Kara then relocated to upstate New York. There, while working for a local restaurant group, she opened a restaurant as a private consultant. Then, after building a consulting business in San Diego, Kara and her husband relocated to Boston, where they live with their two sons.

CRAIG WHITE Culinary Manager, Motorized

Craig White’s love for cooking can be traced back to when he was four years old and his mother caught him cooking hot dogs in the middle of the night. A Le Cordon Bleu graduate, he was given his first chance in a kitchen by chef Jody Adams at Rialto in Boston. He has worked under James Beard Award–winning chefs Nancy Silverton of Mozza in Los Angeles and Frank McClelland of FRANK in Beverly, Massachusetts. He opened and owned Half Baked Cafe and Bakery in Beverly Farms. After two years as chef de cuisine at Ledger in Salem, he joined Ninja® as a consultant and is now research chef for Ninja® Motorized. Through his cooking he has been “positively impacting people’s lives every day,” and he is excited to do it “in every home around the world” with Ninja®. Craig lives in Salem, Massachusetts, with his wife, Michelle. In his free time, he enjoys traveling, collecting cookbooks, fishing, and playing guitar.

MELISSA CELLI

Senior Research Chef

Melissa Celli is a New Jersey native who came to Ninja® after a 15-year career in the food industry. Her love of food and cooking began in childhood while observing her mother cook many meals and desserts for her family. After graduating with a bachelor’s degree in food service management and culinary arts from Johnson & Wales University in 2009, Melissa went on to work for the likes of Wegmans Food Markets, Walt Disney World, Steritech, Compass Group, and Whole Foods Market in various cooking, food safety, and management roles. Melissa’s love for being a part of a food research and development team is what drew her to Ninja®, as well as the escape from the everyday grind of the restaurant lifestyle. She is one of the lead culinary developers on Ninja® Heated. Melissa lives in Framingham, Massachusetts, with her husband, Alfredo, and their dog, Carmella. KELLY GRAY

Research Chef

Kelly Gray is a food scientist and travel enthusiast whose cooking style is influenced by childhood nostalgia and other cultures. Her experience spans many aspects of the food industry, from restaurant work to baking mix formulation—even shellfish farming! As an alumna of California State Polytechnic University, Pomona, with a degree in food science and technology and culinology, Kelly has a culinary approach that is as analytical as it is creative—quite useful in her current role in the Ninja® Test Kitchen. As a believer in the relationship between good food, community, and wellbeing, Kelly hopes to encourage people to come back to the kitchen with approachable recipes and state-of-the-art appliances that make cooking enjoyable

and stress-free. When she’s not in the test kitchen or cooking for her friends and family, you can find Kelly enjoying the outdoors, salsa dancing, or daydreaming about a trip to someplace new. CAROLINE SCHLIEP

Research Chef

Caroline Schliep is a Midwest native turned New Englander who has had a passion for cooking since a young age. Her love of travel has led her to work at many restaurants around the country, even studying abroad in Singapore and Thailand with At-Sunrice GlobalChef Academy. She is an alumna of Johnson & Wales University in Providence, Rhode Island, where she earned an associate’s degree in culinary arts and a bachelor’s degree in culinary nutrition and food science. Nowadays you can find her in the Ninja® Test Kitchen, where she takes on many roles, from product development and testing to recipe development and validation.

ATHIA LANDRY Recipe and Content Developer

Athia Landry’s interest in plant-based cooking started over a decade ago and quickly became her career. With a degree in art history, she enjoys combining her passions for art and food through recipe development, writing, and food styling. Her experience in plant-based home cooking has given her the opportunity to develop and style recipes for the vegan meal kit company Purple Carrot. With an appreciation for the finer details, she enjoys curating dinner menus for friends and family and mastering the art of making macarons. Athia joined the Ninja® Test Kitchen team in 2020 and is excited to help bring the Ninja® story to life through

recipe and content development. MYLES BRYAN

Kitchen Assistant

Myles Bryan is originally from New York, which is where his passion for food started. He is a Johnson & Wales University graduate with an associate’s degree in culinary science and a bachelor’s degree in food service management. Myles has experience working in various boutique restaurants and country clubs. He has even had the privilege of organizing a dinner for the James Beard House in New York City. He also achieved bronze in a Federazione Italiana Cuochi cooking competition hosted in Rimini, Italy. In his free time, he enjoys photography and cooking for his friends and family. He is delighted to be on the Ninja® Test Kitchen team and looks forward to developing more recipes.

JENNIE VINCENT Research and Development Chef, International

Having inherited a love of both food and travel from her father, Jennie Vincent chose to train as a chef at Westminster College, London, before going on to study at the Wine and Spirits Education Trust. This led her to a career in hospitality, including working in both Australia and the United States. Jennie then made the choice to open her own café in London, but after ten years she decided on a career change. This led her to working freelance as a food stylist, recipe developer, and consultant for companies such as Waitrose and the BBC, as well as leading food publications, cookbooks, and advertisements. In 2020, Jennie joined Ninja® as a research and development chef in London. In her spare time, she can be found experimenting in the kitchen, traveling, or cycling around London looking for something delicious to eat.

AVERY LOWE

Research Chef

Avery Lowe’s curiosity and passion for all things culinary was a clearly determined path, stretching back to her early days on the school bus where she would interview her friends and seatmates on what they had for dinner the night prior. This hunger and desire to instill a love for food in everyone around her set Avery on a professional quest to cook, learn, and always be around food. Her culinary journey started at America’s Test Kitchen, where she worked on the Kitchen Operations team as the senior kitchen assistant, absorbing knowledge of specialty-ingredient procurement and the recipe development process. In 2021, Avery joined the Ninja® Test Kitchen, where she works as a research chef on the Motorized team. She happily spends her days drinking smoothies and working to make the home cook’s experience in the kitchen more fulfilling. In her spare time, you can find her writing (Avery received her bachelor’s degree in English from Connecticut College in 2018), riding her bike, playing guitar, and, of course, cooking for her family and friends.

MICHELLE BOLAND Research Chef

After 12 years in the restaurant industry, executive pastry chef turned research chef Michelle Boland joined the Ninja® Test Kitchen in early 2021. From bakeries to fine dining restaurants, Michelle spent most of her career crafting her personal style in the form of cakes, pastries, and plated desserts. After winning Star Chefs Rising Star pastry chef, Boston’s Best, and NorthShore BONs awards, Michelle decided to make a career change to use more of her critical mind in the development of appliances and recipe writing while also having more time to enjoy life with her friends and family! When not working, Michelle enjoys spending time with her husband, Craig, kayaking, and shopping at Marshalls.